Chicken a la King is a party staple. Spooning it into crisp, golden lumpia cups just made it a party favorite.
Chicken a la King is one of those dishes that works at every Filipino gathering without fail. It’s creamy, savory, and just filling enough to keep people coming back for more. The lumpia cups do two things: they add crunch, and they make the whole thing finger food. The filling is straightforward and can be made in one pan with mostly pantry staples, done in under 30 minutes. The lumpia cups are the fun part. Pressed into a muffin tin and baked, they puff up at the edges and turn golden all the way through. Each one is just the right size for a spoonful of filling and one very satisfying bite. Neither one is interesting on its own. Together, they're the thing people ask about at the party. Expect to share the recipe before the night is over.
The filling and the cups can be made separately ahead of time. Assemble right before serving unless you want the soggy lumpia cups!
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Brown chicken: Dice chicken into 1-inch pieces and pat dry with paper towels. Heat a wide pan over medium-high heat and add 2 tbsp oil. Arrange the chicken in a single layer with space between pieces and cook undisturbed until a light brown crust forms on the bottom, about 3 minutes. Flip and cook the other side briefly. Drain on paper towels and set aside.
Cook vegetables: In the same pan, heat 2 tbsp oil over medium heat. Cook the onions until soft and translucent, then add the garlic and cook until fragrant, about 30 seconds. Add the singkamas, carrots, corn, peas, and mushrooms. Cook until the vegetables are just tender but still have a bite, about 4 to 5 minutes.
Add bouillon and chicken: Dissolve bouillon in with the vegetables and return the chicken to the pan. Fold everything together until well combined.
Add cream and season: Reduce heat to low. Stir in the Worcestershire sauce and cream and let the mixture simmer until slightly thickened, 3 to 5 minutes. Taste and adjust with salt and pepper.
Make the lumpia cups: Preheat the oven to 300°F. Lightly brush each wrapper square with oil on both sides and press them into the wells of a cupcake or muffin tray, letting the edges ruffle up naturally. Bake for 10 to 15 minutes or until golden and crisp. Let them cool completely in the tray before removing.
Assemble: Spoon 1 to 2 tablespoons of the chicken a la king into each cup. Serve immediately.
