Chicken Ala King Recipe Betty Crocker: Classic Creamy Chicken in Puff Pastry

There’s a reason this classic has stood the test of time—its creamy sauce and tender chicken create the ultimate comfort food experience. The puff pastry adds an elegant touch that elevates this dish from everyday to special occasion.

I’ve perfected this version to deliver that signature rich, velvety texture that defines the original. The key is building layers of flavor through sautéed vegetables and a touch of sherry, all bound together in that classic sauce.

What emerges is a dish that’s both nostalgic and impressive, with golden pastry encasing a filling that’s hearty yet refined. The balance of chicken, mushrooms, and pimentos in that luscious sauce is pure comfort.

Serve it for Sunday supper or when you want to treat your family to something truly satisfying.

Ingredients for Chicken Ala King Recipe Betty Crocker

Golden puff pastry meets creamy chicken filling with every bite.

The puff pastry is non-negotiable here—Pepperidge Farm is my go-to (found in the freezer aisle at Walmart or Kroger). It needs to thaw on the counter for about 40 minutes before using. The chicken should be poached or baked until just done—overcooking makes it tough. For the best texture, use free-range chicken breasts if possible (they stay juicier).

No sherry? Dry white wine works in a pinch, or just skip it and add an extra splash of broth. Canned mushrooms are fine (drain them well), but fresh have better texture. If you can’t find pimentos, diced red bell peppers add similar color and sweetness. The milk can be swapped for half-and-half if you want it even richer.

Assemble the pastry just before baking—it gets soggy if it sits. Leftovers keep covered in the fridge for 2-3 days (reheat in the oven to crisp the pastry). The filling freezes well for up to 1 month if you want to prep ahead.

Step-by-Step Instructions for Classic Creamy Chicken in Puff Pastry

This method delivers rich, velvety filling encased in flaky pastry every single time.

Step 1: Prepare the Chicken and Vegetables

Start by dicing the 1.5 lb Chicken Breast into ½-inch cubes. I like to keep the pieces uniform so they cook evenly and every bite has the perfect ratio of chicken to creamy sauce.

Finely dice the 0.5 whole Yellow Onion, 0.5 whole Green Bell Pepper, and slice the 8 oz White Mushrooms. Dice the 0.25 cup Pimentos as well. Having all your vegetables prepped before cooking ensures nothing burns while you’re chopping.

Step 2: Cook the Filling Base

In a large skillet, melt ¼ cup of the 0.5 cup Unsalted Butter over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-6 minutes. Transfer the chicken to a plate and set aside.

In the same skillet, melt the remaining ¼ cup Unsalted Butter and add the onion, bell pepper, and mushrooms. Sauté until the vegetables soften and the mushrooms release their moisture, about 5 minutes. Stir in the pimentos and cook for another 1-2 minutes.

Step 3: Create the Creamy Sauce

Sprinkle the 0.33 cup All-Purpose Flour over the vegetables and stir to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste—this is what gives the sauce its body.

Slowly pour in the 1 cup Chicken Broth and 0.25 cup Dry Sherry, stirring constantly to prevent lumps. Then add the 1.5 cups Whole Milk and continue stirring. Bring the mixture to a gentle simmer and cook until it thickens, about 5-7 minutes.

Step 4: Finish the Filling and Assemble

Return the cooked chicken to the skillet along with any accumulated juices. Stir to combine and let it simmer for another 2-3 minutes until everything is heated through. Season with the 1 tsp Salt and 0.5 tsp Black Pepper. Taste and adjust seasoning if needed.

While the filling simmers, unfold the 2 sheets Puff Pastry Sheets on a lightly floured surface. Cut each sheet into a large square or rectangle, depending on your preferred serving style. Spoon the filling onto one half of each pastry sheet, leaving a border. Fold the pastry over the filling to create a turnover, then crimp the edges with a fork to seal.

Step 5: Bake to Golden Perfection

Preheat your oven to 400°F. Place the assembled turnovers on a baking sheet lined with parchment paper. Brush the tops lightly with a bit of milk or beaten egg for extra browning, if desired.

Bake for 20-25 minutes until the puff pastry is golden brown and flaky. Let them cool for 5 minutes before serving. Garnish with the 2 tbsp Fresh Parsley for a pop of color and freshness. The filling should be creamy and rich, with the pastry crisp and golden on the outside.

Make-Ahead Tips for Leftovers

Prep the Filling

You can cook the chicken and vegetables, then prepare the creamy sauce up to 3 days ahead. Store the filling in an airtight container in the fridge. I find the flavors deepen overnight as the ingredients meld together. 💡

Pastry Prep

Thaw the Pepperidge Farm puff pastry in the fridge overnight or on the counter for 40 minutes. Keep it wrapped until ready to assemble to prevent drying. If you’re in a hurry, microwave defrost works in 20-second bursts.

Assemble Day Of

Roll out the pastry and fill just before baking—this prevents soggy bottoms. I like to brush the edges with a bit of egg wash to ensure a good seal. This step takes less than 10 minutes when your filling is prepped.

Freeze for Later

The unbaked turnovers can be frozen on a tray before transferring to a bag. Bake from frozen, adding 5-7 minutes to the cooking time. The filling alone freezes beautifully for up to 1 month. ❄️

Reheating Tips

For leftovers, warm in a 350°F oven for 10-12 minutes to revive the pastry’s crispness. Microwaving works in a pinch but softens the crust. I always garnish with fresh parsley when serving.

Frequently Asked Questions