Chicken a la King
Ingredients
- 6 puff pastry shells baked according to package directions or 6 slices toast, in points
- 3 cups chopped cooked chicken
- 1/2 cup chopped shallot
- 8 ounces sliced white mushrooms
- 2 tablespoons butter
- 2 tablespoons oil
- 1/2 cup dry white wine
- 1/2 cup frozen peas and carrots thawed
- 2 ounce jar of diced pimientos
- 1/2 teaspoon dried thyme
- 2 teaspoons dried chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch
- 2 cups chicken broth
- 1/2 cup heavy cream
Instructions
- Bake up puff pastry shells cut with a donut cutter and set aside. May also use toast points but make those right before serving.
- Saute the shallots and mushrooms in the mixture of butter and oil until softened.
- Stir in the wine and cook down.
- Add the cooked chicken, peas, carrots, pimientos, thyme, chives, salt and black pepper and cook briefly until peas and carrots soften.
- Stir cornstarch into the chicken broth and add to the pan.
- Bring the sauce to a boil and cook until thickened.
- Stir in the heavy cream and cook a little more to warm the cream.
- To serve, punch down the center hole of the puff pastry shell and ladle the chicken sauce over the top.
Notes
From the kitchen of palatablepastime.com
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