Chicken Ala' King on Puff Pastry Shell
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 -3 scallions, trimmed, sliced with tops
- 4 ounces mushrooms, cleaned and sliced
- 1⁄4 sweet red pepper, small dice, added for color
- 1⁄4 cup petite frozen green pea
- 3 -4 tablespoons butter, divided (2 t for saute, 3T for sauce)
- 3 tablespoons flour
- 3 cups milk, any
- 1 teaspoon chicken bouillon granule
- 1 -2 whole chicken breast, skin on
- salt, to taste
- pepper, to taste
- 4 -6 puff pastry shells
directions
- Preheat oven to the temperature recommended for puff pastry shells.
- Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
- Reduce oven temperature to 325-350° for baking chicken.
- Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
- Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
- In the mean time, make a white sauce.
- Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
- Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
- Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
- Enjoy!
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.