Chicken Ala' King on Puff Pastry Shell

Truly fit for a King or Queen when served over a puff pastry shell. I devised this recipe years ago when entertaining the girls from the office. Any leftover mildly seasoned chicken can be used for this recipe. I would suggest baking with the skin on for a fuller flavor or use rotisserie chicken. Cook time does not include time for baking puff pastry. Serve with a side fresh fruit, berries or melon slices. Enjoy!

• Ready In: 1 hr 10 mins
• 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

1. Preheat oven to the temperature recommended for puff pastry shells.
2. 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.
3. Reduce oven temperature to 325-350° for baking chicken.
4. Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
5. 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.
6. In the mean time, make a white sauce.
7. 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.
8. Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
9. Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
10. Enjoy!