chicken a la king
(2 RATINGS)
If you are on a diet, skip this dish! If you would like an authentic creamy chicken dish that is served on puff pastry and is out of this world, then please try this old family recipe. You will be happy you did!
No Image
prep time
30 Min
cook time
25 Min
method
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yield
6 serving(s)
Ingredients
- 5 tablespoons real butter
- 2 cups washed and sliced mushrooms
- 1 can chicken stock/broth
- 1 - large jar of pimento, drained
- 1 teaspoon onion salt or powder
- 1 cup whole milk
- 2 cups of diced and cooked chicken tenderloins with gristle removed (pan fried or boiled)
- 5-6 tablespoons all purpose flour
- 1 box pepperidge farm puff pastry sheets
- - salt and pepper to taste
How To Make chicken a la king
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Step 1Remove puff pastry from the freezer and let semi thaw (10 minutes).
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Step 2Unfold pastry sheet, lay it flat and cut into 2 inch squares. Place squares onto a lightly greased baking/cookie sheet. Bake at 400 degrees for 10 minutes or until slightly browned on top. Set aside and keep warm.
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Step 3Saute mushrooms in butter until softened. Add cooked chicken, pimento and 1/2 can of chicken stock/broth. Mix flour with remaining stock/broth and mix well until there are no lumps. Slowly add flour/stock mixture to the chicken/mushroom/pimento mixture. Cook over medium heat and stir frequently until thickened.
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Step 4Once mixture is thickened, slowly add milk and stir until thoroughly blended and slightly thickened but do not boil!
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Step 5Serve over puff pastry shells.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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