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Turkey a la King on a white platter.

Turkey à la King

Put your leftover turkey (or chicken!) to work in this easy Turkey à la King recipe. It's comfort food at its finest: tender chunks of roasted turkey, peas, carrots, celery, all simmered in a white wine cream sauce.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 403kcal


  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 carrot peeled and finely chopped
  • 1 celery rib finely chopped
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine (see note 1)
  • 1 1/2 cups chicken broth (see note 2)
  • 2 cups cooked turkey cut into 1-inch pieces (see note 3)
  • 3/4 cup heavy cream
  • 1/2 cup frozen peas
  • 2 tablespoons fresh lemon juice from 1 lemon
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley minced, for garnish (optional)
  • Biscuits for serving


  • In a large skillet over medium-high heat, heat oil until shimmering. Add onion, carrot, and celery and cook until softened, about 5 minutes.
  • Stir in flour and cook 1 minute. Add wine and cook until thickened, scraping up any browned bits, about 1 minute. Stir in the broth and cream. Cook until the sauce is very thick, about 5 minutes. 
  • Stir in turkey, peas, and lemon juice. Reduce heat to simmer and cook, stirring frequently, until turkey is heated through, about 5 minutes. Remove from heat, season to taste with salt and pepper, and garnish with parsley if desired. Serve on toasted bread or biscuits.


  • White wine: Choose a light-bodied dry white (such as sauvignon blanc or pinot grigio) that you enjoy drinking. Use more broth instead of the wine, if you prefer.
  • Chicken broth: Make your own chicken broth or use store-bought. Or substitute turkey broth, if you have it.
  • Turkey: Leftover roasted turkey or substitute cooked chicken.
  • Slow cooker:  In a 3-quart slow cooker, stir together cream, wine, chicken broth, flour, and 1 teaspoon salt until smooth. Stir in turkey, celery, carrots and onion. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Stir in peas and lemon juice, then cook 30 minutes longer or until heated through. Garnish with parsley.
  • Make ahead: The recipe comes together in almost no time, but if you need to make it ahead of time, add the peas when you reheat the dish, to keep them bright.
  • Freezing: The cream sauce freezes well. Let the recipe cool, then portion, label, and date. Before reheating, let the dish thaw overnight in the refrigerator.


Calories: 403kcal | Carbohydrates: 14g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 435mg | Potassium: 463mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3583IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 2mg