Chicken (Turkey) a La King in Toast Cups
- Ready In:
- 8 slices whole wheat bread
- 2 tablespoons butter
- 1 onion, chopped
- 1⁄2 cup carrot, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup sweet red pepper, diced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup all-purpose flour
- 1 1⁄2 cups chicken stock or 1 1/2 cups turkey broth
- 1 cup milk (I use 2%)
- 1 tablespoon wine vinegar
- 2 cups cooked chicken, cubed or 2 cups cooked turkey
- 1 cup frozen peas
- Cut crusts off bread.
- Using a rolling pin, roll each slice to 1/4 inch thickness.
- Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
- Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
- Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
- Add flour; cook, stirring constantly, for 1 minute.
- Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
- Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
- Spoon into toast cups just before serving.
Join The Conversation
Super easy and super good. I made this tonite as I had leftover turkey that needed to be used. Didn't feel like the regular same old same old so checked out Derf recipe list and this is it. This came together so easy. I did make some changes in that I used homemade biscuits and dented them to fit into cups. DH loved and and again asked is this a recipe from zaar again? OF COURSE! He was very pleased. Thank you for another keeper.
What a wonderful filling and great way to use up leftover chicken or turkey! I substituted white vinegar because I did not have the wine vinegar on hand and I added 1 teaspoon prepared mustard to add a little zip. When I make toast cups I brush them with melted butter on both sides before toasting them and fill them with scrambled eggs, bacon bits, and cheese for breakfast; or with creamed salmon or tuna and peas; or fried mushrooms and onions with odd bits of leftovers (potatoes, meat, veggies)using leftover gravy or cream of mushroom soup (or other cream of soup). I have some frozen pastry tart shells in the freezer and I think this filling would great in those too. Thanks for a terrific recipe. :) Burnice
This was a wonderful recipe Derf, thank you for posting. It was so easy and although I made it lower in fat by using skim evaporated milk and using chicken stock (instead of the butter) to cook the vegetables in, it was still full of flavour. I did use a little Tabasco as well. I found your recipe when I was searching Zaar for a way to use up left over cooked chicken breasts. Thanks Glen