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Pastry Chicken a la King

 Pastry Chicken a la King
Mom made this smell and look so divine, I forgot that peas—which I disliked—were in it. —Patty LaNoue Stearns, Traverse City, Michigan
6 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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

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Pastry Chicken a la King (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.