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Chicken a la King in Puff Pastry Shells
Melissa Hart

Chicken a la King in Puff Pastry Shells

Chicken à la king deserves another run, especially when the sauce is made from stock and cream instead of condensed soup. Mushrooms, peas and pimentos give the pale filling enough color and texture. Puff pastry shells keep it squarely in luncheon territory, which is part of the appeal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 frozen puff pastry shells
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1/2 cup diced yellow onion
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups chopped cooked chicken
  • 1 cup frozen peas
  • 1 jar diced pimentos 4 oz, drained
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper

Method
 

  1. Bake the puff pastry shells according to the package directions until deeply golden and hollow out the soft centers.
  2. Melt the butter in a large skillet over medium-high heat and cook the mushrooms and onion for 7 minutes until browned and dry.
  3. Stir in the flour for 1 minute, then whisk in the broth and cream and simmer for 5 minutes until smooth and thickened.
  4. Add the chicken, peas, pimentos, salt and pepper and cook for 4 minutes until the filling reaches 165°F.
  5. Spoon the hot chicken mixture into the pastry shells immediately before serving so the bottoms stay crisp.