My first recipe after a somewhat long hiatus is my perfect definition of updated comfort food. These mini Chicken a la Kings are kind of like potpies (minus the pie crust). They are so cute and sooo delicious. I actually ate mine standing in the kitchen because I couldn’t wait to get to the table. And if you run out of pastry shells, the filling is yummy by itself as left overs. I’ve been trying to add more veggies to my diet, and this recipe also checked that box. It has peppers, peas, celery and mushrooms.
But don’t just take my word that this is a keeper; I definitely recommend trying it for yourself!
Pasty Chicken a la King (from May 2013 Taste of Home Magazine)
1 – 10 oz package frozen puff pastry shells
3 tablespoons butter
1 cup sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 celery rib, chopped
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk (original recipe calls for 2%, but I used skim to keep it a little lighter)
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 peas
1. Bake the pastry shells according to the package directions.
2. While baking shells, in a large skillet heat butter over medium-high heat. Sauté the mushrooms, red pepper, celery and onion until tender.
3. Stir flour into vegetables until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
4. In a small bowl, mix egg yolks and cream. Stir in a small amount of hot veggie mixture into egg yolk mixture; return all to the pan, stirring constantly.
5. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened.
6. Add chicken and peas; he alt through.
7. Pull out the centers of the pastry shells and fill with chicken mixture. (This was my favorite step because I ate like half of the centers. They were DELISH!!)