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Chicken A La King in Puff Pastry Shells
Nb persons: 12
Yield:
Preparation time: 20 minutes
Total time: 30 minutes
Source: Better Homes and Gardens
| 12 | Puff Pastry Shells, frozen |
| 3 oz | Mushrooms, can use canned or fresh |
| 1/2 cup | Butter, can use margarine |
| 6 tbl | Flour |
| 2 cups | Chicken Broth |
| 1 | Chicken Bullion cube |
| 2 cups | Half n Half, can use milk, sauce is creamier with half n half |
| 4 cups | Chicken, cooked, then chopped or torn into bite size pieces |
| 4 oz | Pimientos, chopped |
| 1/2 - 3/4 tsp | Salt |
Preheat oven to temp for pastry shells
While oven is preheating, if using fresh mushrooms; clean, slice, and saute mushrooms now in a little bit of salted butter/margarine
Set mushrooms aside
Bake puff pastry shells
While shells are baking, make sauce
Melt the 1/2 cup of butter
Over low heat, whisk in flour, cooking for 1-2 minutes
Increase heat to medium
Slowly whisk in chicken broth and chicken bullion cube, whisking frequently until sauce is smooth
Gradually whisk in half n half
Bring to a boil, continuing to whisk frequently
Reduce heat to low and change to stirring
Add chicken, mushrooms, and pimientos, gently stirring until heated through
Add salt to taste
Serve sauce over puff pastry shells
Note - Pimientos are usually found on top or second shelf down at grocery, in canned vegetable isle
Puff Pastry Shells are usually found next to frozen fruit section, in grocery
To get better tasting chicken for this recipe, you can stew uncooked chicken, let it cool, then tear or chop into bite size pieces
If stewing the chicken, do not use stewing broth for this recipe, unless the broth has good flavor and all the fat/grease has been removed
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