Pastry Chicken a la King
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 6 servings.
Mom made this smell and look so divine, I forgot that peas—which I disliked—were in it. —Patty LaNoue Stearns, Traverse City, Michigan
Ingredients
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1 package (10 ounces) frozen puff pastry shells
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3 tablespoons butter
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1 cup sliced fresh mushrooms
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1 medium sweet red pepper, finely chopped
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1 celery rib, finely chopped
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1 small onion, finely chopped
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3 tablespoons all-purpose flour
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2 cups 2% milk
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2 large egg yolks
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2 tablespoons heavy whipping cream
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1/4 teaspoon lemon juice
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1/2 teaspoon salt
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1/4 teaspoon paprika
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1/4 teaspoon pepper
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2 cups cubed cooked chicken
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1 cup frozen petite peas
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Chopped fresh parsley, optional
Directions
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1.
Bake pastry shells according to package directions.
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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 until thickened, 1-2 minutes.
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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 until thickened, 1-2 minutes. Add chicken and peas; heat through. Serve over pastry shells. If deired, top with chopped fresh parsley.
Nutrition Facts
1 shell with 3/4 cup filling: 452 calories, 27g fat (11g saturated fat), 138mg cholesterol, 588mg sodium, 30g carbohydrate (9g sugars, 3g fiber), 24g protein.
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