Turkey à la King is a comforting one-skillet recipe made with cooked turkey and vegetables simmered in a luxurious white cream sauce. It makes a great leftovers meal for turkey and veggies that isn’t a run-of-the-mill turkey sandwich. Turkey à la King tastes just like chicken pot pie filling without the pie crust, making it super-simple to put together.
Most of the natural flavor from this recipe comes from sweating—AKA gently sautéing—the mirepoix (celery, carrot, onion) and mushrooms, so make sure to cook the veggies really well in the skillet. With the caramelized veggies and addition of sweet frozen peas, this turkey à la King only needs salt and pepper to round out the dish.
What to serve with turkey à la King:
Turkey à la King is commonly served over split biscuits, rice, cornbread, puff pastry, or even crêpes. For a lighter pairing, serve with cauliflower rice, spaghetti squash, or zucchini noodles.
Turkey à la King variations:
— Vegetables. Depending on your veggie preferences, you can subtract or add veggies like red or green bell pepper, pimentos, green beans, or broccoli.
— Turkey. If you don’t have leftover turkey, cooked chicken makes a perfect replacement. You could also add some diced ham.
— Herbs. If you’d like to add more herbs in addition to or in lieu of fresh parsley, a few sprigs of fresh thyme or 1 1/2 teaspoons dried thyme would work well.
— Seasoning. If you like a more robust cream sauce, swap out the kosher salt and black pepper for 2 teaspoons poultry seasoning, Old Bay, or Cajun seasoning.
Made this? Let us know how it went in the comments below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 340
Ingredients
- 4 Tbsp.
(1/2 stick) unsalted butter
- 8 oz.
crimini mushrooms, sliced (about 2 1/2 c.)
- 1/2
medium yellow onion, finely chopped
- 1
medium carrot, peeled and finely chopped
- 1
stalk celery, finely chopped
- 6 Tbsp.
all-purpose flour, divided
- 2 c.
low-sodium chicken broth
- 1 1/2 c.
whole milk
Kosher salt
Freshly ground black pepper
- 1 1/2 lb.
cooked turkey breast, cut into 1" chunks
- 1 c.
frozen petite peas
- 1/4 c.
chopped fresh parsley
Warm biscuits, puff pastry shells, toast, or cornbread, for serving
Directions
- Step1In a large skillet over medium-high heat, melt butter. Add mushrooms, onion, carrot, and celery and cook, stirring often, until softened, 8 to 10 minutes.
- Step2Add 4 tablespoons flour and quickly stir to coat vegetables. Immediately whisk in broth, milk, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Add 1 to 2 tablespoons flour if needed to thicken. Fold in turkey and peas and cook, stirring occasionally, until warmed through, 4 to 6 minutes.
- Step3Divide turkey mixture among plates. Top with parsley. Serve with biscuits alongside.
