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Pastry Chicken a la King Recipe

Pastry Chicken a la King Recipe

Mom made this smell and look so divine, I forgot that peas—which I disliked—were in it. —Patty LaNoue Stearns, Traverse City, Michigan
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:6 servings

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

  • 1. Bake pastry shells according to package directions.
  • 2. 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.
  • 3. 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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.