Creamy chicken, mushrooms, peppers, and peas on buttery toast. A comforting, quick meal everyone will love.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced
→ Vegetables
02 - 1 cup mushrooms, sliced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 cup frozen peas, thawed
05 - 1 small onion, finely chopped
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon paprika
14 - 1/4 teaspoon dried thyme
→ Toast
15 - 4 slices hearty white or whole wheat bread
16 - 2 tablespoons butter, for toasting
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 - Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, mushrooms, and red bell pepper; sauté for 4 to 5 minutes until the vegetables are softened.
02 - Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute until a paste forms.
03 - Gradually pour in whole milk and chicken broth while whisking. Continue to stir until the sauce is smooth and thickened, about 3 to 4 minutes.
04 - Stir in diced chicken, thawed peas, heavy cream, salt, ground black pepper, paprika, and dried thyme. Simmer gently, stirring occasionally, for 5 to 7 minutes until heated through and slightly thickened.
05 - Toast bread slices using a toaster or oven. Spread butter evenly on each slice while still warm.
06 - Arrange toasted bread on serving plates and spoon chicken à la king over each slice. Top with chopped fresh parsley if desired.
