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Classic Roast Turkey (or Chicken) a la King

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Turkey a la King main


I’ve been hooked on the classics lately, and having a blast! They don’t become classics for no reason, that’s for sure. All of the oldies I’ve been making lately, have been such a welcome treat! Like seeing an old friend again!

Cold weather and blizzards have a way of bringing out the childhood memories for me, and we’ve been needing dishes that are warming and comforting. I’ve never really liked winter, but this year, I really seem to be hating it more and more. The cold weather just hurts. And that’s just not fun for me.

Piping hot plates of simple comfort just seem to wrap you like one of Grandma’s quilts and take the chills right out! So that’s what I’ve been making and it’s been so much needed and appreciated!

So next on my classics bucket list, is a dish that I actually wasn’t thrilled over when I was a kid. I despised peas, and if I remember correctly….my mom made a quickie store-bought version of this dish that came in a plastic bag that you boiled in a pot of water, cut open and poured over cooked rice, toast or those crunchy Chinese noodles. Yea. I can’t imagine why I hated it. 😉

I decided that homemade HAD to be better and set out to prove it to myself. And my hubby. He hated that stuff when he was a kid, too.

So I got out one of my coveted bags of leftover Thanksgiving roast turkey from the freezer, and gathered my fresh veggies. Including peas. I don’t mind the sweet baby ones now, and it just wouldn’t be the same classic dish without them, right? Suffer we must. 😉


turkey a la king collage 1


This was actually really super easy to make. I sautéed the veggies, then added flour and whipped up a nice, rich, béchamel sauce, adding a little white wine to “fancy it up”, I mean, it’s supposed to be for a “King”, right?


turkey a la king collage 2


Then added my turkey and peas and like magic,
dinner fit for a King and Queen was done!!


toast points with rice 1


Ok, well, almost. 😉

I also made some toast and some rice to ladle that delicious chicken and veggie sauce over!

Since we do eat with our eyes first, make sure you present it nicely. You don’t have to get all fancy, but just make it pretty, you know? Even super simple dishes can look elegant if you just take a little extra time arranging it on the plate. 😉


toast points with rice 2


I decided that it looked the best and would be easiest eaten like this!


turkey a la king


I wish I could’ve added that last magical touch of garnishing this pretty dish with a nice sprig of fresh parsley….but it’s buried under 2 feet of snow.

But I think it still looks quite nice, don’t you? 😀


Turkey a la King main


So if you’re looking for some simple but elegant, comfort food to warm the soul, you just found it! And if you don’t have any leftover roast turkey stashed away in the freezer, simply start with a purchased rotisserie chicken on a busy weeknight. Or you can roast a chicken or small turkey over the weekend!

It comes together pretty quickly, and was delicious!!
Absolutely fit for a King and Queen! 😉
Hope you enjoy!



Classic Roast Turkey a la King
Yield: 6 - 8 servings

Classic Roast Turkey a la King


  • 2 cups boiling water
  • 1 Tbl. Better Than Bouillon Chicken Base
  • 1 bay leaf
  • 6 Tbl. butter
  • 2 small ribs celery, sliced, with the leaves, (1 cup)
  • 1 (slightly rounded) cup sliced sweet baby carrots
  • 1 small onion, chopped
  • 1 medium-sized sweet red bell or cubanelle pepper, diced small
  • 8 oz. fresh sliced mushrooms, snap large slices in half
  • 1/4 tsp. dried thyme, (*crush between fingers when adding to release flavor)
  • 1/4 tsp. coarse ground black pepper, *or to taste
  • 1/3 cup flour
  • 1 cup heavy cream
  • 2 Tbl. light white wine, such as Chardonnay
  • approx. 1 1/2 lbs. (or 2 1/2 - 3 cups/whatever you have on hand) leftover roast turkey (or chicken), pulled or large diced
  • 1/2 cup frozen sweet baby peas, unthawed
  • 1/4 tsp. regular salt, (or to your taste for saltiness)
  • fresh chopped parsley for garnish if desired
  • *cooked rice and buttered thick-cut toast points to serve over


  • In heavy glass measuring pitcher, add water, chicken base and 1 bay leaf. Heat to boiling in microwave, stir until base is dissolved, set aside. (*I do this first thing to let it just sit and steep while I get everything else out and started).
  • In large frying pan, melt butter over medium-low heat. Add celery and carrots, Sauté for 5 minutes to give them a head start, then add your onion and sauté until almost tender, (about another 10 minutes).
  • Add your red pepper, mushrooms, thyme and pepper, and sauté until all are tender as desired. Another 7 - 10minutes. (Some like very soft, some prefer a slight crispness).
  • Stir in flour and cook, stirring now and then, gently folding for 2 minutes.
  • Remove bay leaf, and slowly stir in chicken bouillon, then heavy cream, then wine. Bring to a simmer and gently stir and cook until thickened. Taste-test, add salt or pepper to taste. *I added another 1/4 tsp. regular salt as mentioned in the ingredients.
  • Fold in turkey and peas and heat through.
  • Serve over rice and toast points.
  • Garnish with fresh chopped parsley if desired.





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    Sunday 1st of December 2019

    By “unthawed” peas, you do mean leave frozen, correct?


    Monday 2nd of December 2019

    Yep, do not thaw the peas. They thaw almost instantaneously when you fold them in the hot sauce, and if added at room temp (thawed), they'll get overcooked and mushy.


    Wednesday 7th of November 2018

    Man oh Man! This is THE best turkey ala king I've had. Kudos to you for sharing it with the rest of us. I will be making it again with chicken next time. Desliciolus! Thanks again!


    Wednesday 3rd of January 2018

    Tried this recipe after searching many and it was DELICIOUS!!!! Thank you for sharing!

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