Pastry Chicken a la King Recipe

Pastry Chicken a la King Recipe photo by Taste of Home

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Mom made this smell and look so divine, I forgot that peas—which I disliked—were in it. —Patty LaNoue Stearns, Traverse City, Michigan

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Pastry Chicken a la King Recipe

Prep: 25 min. Cook: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1 package (10 ounces) frozen puff pastry shells
3 tablespoons butter
1 cup sliced fresh mushrooms
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups 2% milk
2 egg yolks
2 tablespoons heavy whipping cream
1/4 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen petite peas

Directions

Bake pastry shells according to package directions.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells. Yield: 6 servings.

Nutritional Facts 1 shell with 3/4 cup filling equals 452 calories, 27 g fat (11 g saturated fat), 138 mg cholesterol, 588 mg sodium, 30 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Pastry Chicken a la King in Taste of Home April/May 2013