My right ear loved this video Andy

I love recreating humble dishes from the 80s that I grew up on. Salisbury steak, Irish stew and dumplings, pork chops with a mushroom sauce from Campbells. Turkey à la King is a great way to use up leftovers after thanksgiving. My mother would fold sliced bread into a muffin tray and toast it in the oven to make "birds nests" then ladle the turkey à la king over them.

Even though you have over 1M followers I want you to know you are still so underrated. You possess a quality that is professional, but still so human and approachable. Viewers can respect you as a professional chef that knows his shit, but also feel at home watching these videos bc that’s where you are. Seriously you’ve got a great thing going here. Stay encouraged. Keep doing this. It’s so awesome

AND once Nanna found out grandkids liked her chicken a la king I’m sure she made it A LOT. My grandmother would make us chili and my mother made chicken pot pie, we still talk about it. YUMMMY

I think its awesome to cook things our grandmothers used to cook for us as kids. For me, it was my Nan's bacon and vegetable soap. What is so good about it is that you can pretty much use whatever vegetables you want in it, so great for using up vegetables so they don't go to waste.

Granny’s always got the best comforting dishes.

One of the things I appreciate about this and many of your videos is you mention alternatives, substitutes, and variations. Whether it's adding, subtracting, or replacing an ingredient, it gets my own mind working about how I could or have tweaked similar dishes and how I can make them better next time. Thanks Chef!

I remember my mum making this dish, when I was small. 8 plates laid out on the bench and 8 perfect circles of rice spooned on to each topped with chicken. Yummmmmm

This was my favorite dish growing up in the 1980s, thanks for the nostalgia!

The dishes we learned from our Nanas and Mom that we make now for my family are my favorites

My Gramma used to make her chicken pies like that, thank you for taking me back to her kitchen again. I can smell her cooking now

You're my favorite food content creator on KZfaq, Andy. Your personality is such that you feel like a close friend/mate/homeboy and your shorts, especially, are super relatable even to a home cook like me. I laughed my ass off when you flipped the script and babe made you breakfast 🤣

Andy, This brings back memories. My mother used to make this when I was young. Wouldn't have been my Nana, as she was more likely to serve boiled hot dogs and baked beans, then go on to burn the hot dogs (and the beans for that matter). I'm doing a Korean thin cut short rib dish tomorrow night, but, this sounds like comfort food heaven for Wednesday night. I've only recently started watching your videos and primarily they had been the shorts. "Whatcha want for dinner babes ?" Love em all ! Thanks so much !

Heh, my mum used to cook this but the sauce was a can of Campbell condensed mushroom soup. Really happy childhood memories

such a nostalgic dish, literally no one talks about chicken a la king no more.

My grandma on my dads side use to make this, and my dad continued making it after she moved to Florida. You can literally serve it with any carb. Pasta, White rice, dirty rice, spanish rice, Hawaiian Rolls, Toast, Mashed Potatoes, Biscuits, even bake the mashed potatoes or buscuits on top. Fried thinly sliced onions are top tier on it too. As long as you had white wine, cilantro, cream, flour, butter, bouillon and celery/carrots/onions plus a protien (usually chicken) and a carb (either diced toast or mashed potatoes for my family).

My mother loved a dish she would make - Hungarian Chicken Goulash. She found it in the newspaper. It was delicious. When she became terminally ill, it was the one dish she could eat without making her sick. Now she is gone, I make it as comfort food for me.

Andy, I could watch your videos all day! Plus you're easy on the eyes, lol. But seriously, you need to be on TV. I'd love to try your french onion soup...freaking YUM!!

Ok, I'm drooling just thinking of how good this will look when Andys done making it!! Can't wait to see the final dish....I think it'll make a good Sunday meal tomorrow 💘👍

I’ve been asking for and waiting for this for a long time thank you Andy

Man I love your simple straight approach and the recipe's that you walk through. Love the content! Keep it up!

This looks so good. Thank you for this dish Mr. Andy. Yum !😋

I love the window in front of the stove! Never seen that before.

Been super stoked to see this once since you brought it up in the Chicken Alfredo video. Awesome stuff chef!!

My mom use to make this when I was a kind I haven't had it in about 18 years hearing the name brought memories

The first word which comes to mind is comfort with that warm rice and saucy sauce. 😋 I agree with you on the notion of a regular whisk against a non-stick surfaced pan, been doing it for years, no problem. 🤗 👍 🍚

This brought back great memories. This and the beef stroganoff were staples on our family of six growing upon the 60s and 70s.

Basic Andy, but on the hand the simple dishes in life is more rewarding.

Love all your recipes Andy . You are amazing . Never had a fail so far x

I really like how you explain the history of the dishes in some of your videos

love Chicken a la King and Beef Stroganoff! Excellent 😋👍

Gave this a shot tonight. I am a super novice cook and here are a couple of issues I ran into. Salt is pretty key here and I under-seasoned drastically throughout. When I try this again I will add a heaping tbsp of flour when making the rue and be a bit more patient with it in the beginning. I was adding flour then stock then flour to get it right which is not ideal. I do think a subtle flour taste is making the dish bland. Better to add a bit more flour than you think you'll need, cook it out, and thin it out as needed. I will also cut the red peppers thinner so they get softer. The onions are luscious but the peppers did not soften up as nicely. I juiced half a lemon into it and I enjoyed this addition. Just a bit more acid. Will be trying it again in the future. Repetition is key. Thank you Andy! I respect content from seasoned professionals much more and I appreciate your keep it simple / low-key attitude. Keep up the good work and I hope you achieve the success you are looking for on youtube.

I just made this and it turned out perfect. Goes great with a few Pilsbury Grand rolls!

Not the recipe I’m used to making but I will certainly try it now. It looks amazing!!

Another one of my Mums specialties . I can taste it now . A beautiful meal.

I’m from Chicago my grandmother used to make turkey ala king with leftover turkey from thanksgiving every year.

One of my favourites. Can't wait to make this again after seeing yours

Looks Delicious! I've always made it to top egg noodles, which I love. Suppose next time will see if I like it topping rice. Anyway, love watching you prepare everything so far. Amazing chef you are Andy!

One of my alltime favorite comfort foods super simple super delicious. This is pretty much how my mom makes it but she throws in a can or two of cream of mushroom

I don't have good memories of chicken a' la King as a kid... but maybe it was the store bought, white sauce that had to be rehydrated. No wine etc. I definitely can "imagine" this taste and flavour. I will be making this in the week😋👌

Hey mate, been loving your videos, educational and great dishes!

Thank you for reminding me my mother made this when I was young. She use to call it chicken for king with posta. Lol I am going to make it for my grandchildren next week.

We used to put this creamy dish over cubes of toasted bread. Yummy!

I only discovered you a few months ago and am slowly going through your older videos and spotted this one. My mum used to cook this (I’m from Melbourne) from about late 1980 or so. I know you mentioned sherry as an alternative but Mum used Dry Vermouth! She also served it over white rice.

I made it today…delicious! Thanks for the recipe

Looks scrumptious Andy❤️ Mahalo Nui Loa definitely must try recipe

Hello from Canada 🇨🇦 love chicken a la King! We serve it in a warm vol au vent . Great comfort food 😋

Absolutely delicious! I did use marsala as I had it in the cupboard and tarragon as I don't like parsley. Served with rice and the leftovers I made into pies 👌

I would love your Nanna's Chicken "a la Andy", and would definately add asparagus to mine .. Love the idea of having extra to use for Chicken Pot Pie the next day..Thank You for Sharing ⚘⚘

Finally a chef adding warm stock to a sauce instead of coke stock. It mixes so much easier

Ohhhh memories from my auntie's kitchen. Lovely presentation

Brings back memories of my daddy making this when I was young… a long time ago!😜❤️

Andy, love your chicken-a-la-king! Looks delicious and inviting! I'll do it next time. Bon Appétit!

Hello Andy! Been watching your shorts for a while now and decided to check out your main channel. What a treat! Thank you for the great content! If possible could you make a video/short for the dish called Chicken Kiev? Thank you!

That looks so good. I haven't had it in years

Was scrolling through your videos and found this last night. Ended up making it for dinner, minus the cream at the end for dairy intolerances. Without the cream at the end the sauce was very reminiscent of a Marsala sauce. Most of my family claims to not like mushrooms, onions, or wine, and they loved this! Cheers!

I have been eating/making this all my life, and this is nothing like the recipe I use or what I ever ate as a kid. My version was always served over Toast, waffles, or biscuits. Does not make it right or wrong, just very very different. Oh, frozen peas, canned peas are gross, as is asparagus. 😁

Chef I think your Nanna would be proud!

My mum used make but used pimento instead of red pepper and served over toast or biscuits. Delicious! Cheers!

My Nan was a Southerner so she served hers over buttermilk biscuits. No peppers as Gramps didn't care for them. One of the best dishes on a cold rainy day.

Thanks for sharing Chef. It looks delicious. 🏆💛

Very nice, can't wait to make it.

Love this will definitely be trying this at home thanks much mate cheers😎💪🖒

Beautiful . thank you chef. 🙏👍😊

My mother often made chicken ala King when I was a kid. It was my favorite dish. I have seen your video on Facebook and realised you have a youtube channel.

Good old comfort food…love serving this in vol u vents as well

it looks so good!!!

Awesome Andy's nana's dish . That's amore❤🍷🍗🧄🧅🥰 😋 🌾 💚 🤍🦁 ❤🌾🍀

Yum. Thanks for sharing.

Yup, I will be trying this out! Only one pan to wash! My kinda dish! Woo hoo!! 🤘

I am planning on making this tonight. Thanks for the video

That looks amazing ❤

this looks so goooood!

I'm a Nanna and I and my grandson are really bonding over cooking. Did you cook things with your Nanna as well. Last night he soloed a pinwheel beef roast. With rice and mushroom gravy. He is sixteen and we were all mad for that roast. Scrumptious!! I am taking good tips back to him from you.👍

YUM. Great job Andy!

my grandmother served it over fettuccine. but a damn good recipe. well done andy.

Ahhh, memories 😍 not quite the same as my Mum's, but similar 👍😊

Love! Awesome content. So non pretentious and calming. You excel at home cooking videos and shorts.

I'm going to start making this dish for my family. Of course big batch so I can also make the chicken pot pie. But I might add cheese to the pot pie for a little different taste. Any suggestions for the cheese or other add-ins?

One of my favorites

Fine job Chef , Thankyou.

Usually Chicken a la king is made from a whole poached chicken that you remove from the stock and let it cool down. Then you reduce the cream with the vegetables until its really thick. Then you dilute the cream with the chicken stock until you reach the right consistency and get a rich natural chicken stock flavor. Then you remove the cold meat from the chicken carcass and add it to the sauce at the very end. Always a deeper and richer flavor if you use bones and broth. That said..this is still a good faster way of it. :)

When I was shown how to make this dish we used a whole poached chicken to make this sauce and we didn’t use garlic and the sauce was half bechmel and cream but that was 40yrs ago when I was a young chef in Aberdeen Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 ps great videos Andy

I remember having Chicken a la king when I was very young. Can only remember the creamy chicken and mushroom sauce over rice. But it did lead me to trying rabbit very young, when my parents made it and told me I was chicken. I knew straight away it wasn't chicken, but was so damn good with the rabbit!

I'm sure I heard you say ' you don't want too much garlic' and I thought to myself, too much garlic', what an abstract concept.

10:55 ummm is someone watching a naughty video in the background??!!

I love it.

my right ear was enjoying this very much

Totally giving this a go!

I see Andy is slowing turning into a chef I can trust 👀

Great ideas , I’ve never made it♥️🙏🏻🦋

Pani Puri. It's a famous dish in Pakistan usually served for breakfast.

Go Nanna ❤ love this ……

Your cheesy cauliflower looks beautiful ♥️🦋🙏🏻

Wonderful recipe, can't wait to try it. Any chance you may do a Moreton bay bug linguine? I have enjoyed that dish annually in a restaurant in Port Douglas and sadly, it was off the menu this year. The buttery, lemon, chilli sauce that accompanied it was so light and zesty....mmmmm

Served over fresh biscuits is excellent too!

I was watching videos on Sauce Veloute the other day and I remembered this video, I have to make this. You should do a series on the Mother Sauces and how to use them in home recipes.

Just made this and am waiting for the Fetticine to finish cooking. Am looking forwards to this 😁👍

I wonder if it would enhance the sauce if you would use some part of the onion paprika mix in a food processor.

Andy, ti si moj idol!