Chicken Ala' King On Puff Pastry Shell

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 cooked chicken for recipes - barefoot contessa style. 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 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!