Pastry Chicken A La King Recipes

CLASSIC CHICKEN A LA KING

Steps:

• Preheat oven to 425 degrees. Place puff pastry shells on a baking sheet lined with parchment paper. Bake for 30 minutes.
• Melt butter over medium-high heat in a large skillet. Add onion, carrot, and mushrooms. Cook until onions are soft and mushrooms browned.
• Add salt, pepper, celery salt, and poultry seasoning. Sprinkle flour over onion mixture and stir and cook for 2 minutes.
• Gradually whisk in the milk. Add peas and simmer until thickened.
• Stir in chicken and remove from heat.
• Fill each puff pastry shell with chicken mixture and serve.

CHICKEN A LA KING

Steps:

• Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
• Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
• Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

CHICKEN ALA' KING ON PUFF PASTRY SHELL

Steps:

• Preheat oven to the temperature recommended for puff pastry shells.
• 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.
• Reduce oven temperature to 325-350° for baking chicken.
• Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
• 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.
• In the mean time, make a white sauce.
• 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.
• Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
• Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
• Enjoy!

PASTRY CHICKEN A LA KING

Steps:

• Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.

SLOW COOKER CHICKEN A LA KING RECIPE

Steps:

• Mix onion, celery, garlic, and water together in a bowl. Cover with plastic wrap and microwave for 5 minutes (stir halfway through) until onions are translucent.
• Place chicken in the bottom of a slow cooker and sprinkle with seasoned salt. Add the onion mixture, bell peppers, and mushrooms.
• Mix the soup and chicken broth together and then pour in the slow cooker. Cover and cook on Low for 3 hours.
• Mix the cornstarch and water together in a small dish and add to the slow cooker along with the cream cheese and peas. Mix in and cook for 30 minutes, uncovered.
• Meanwhile, make the puff pastry. Grease a baking sheet or line with parchment paper. Unfold the pastry sheets and cut each into 4 squares.
• For each square, cut a thin strip almost all the way through on each side. Wet the dough with fingers and then pull each thin strip onto the adjacent edge and lightly press down. Continue with each square.
• Mix the egg and water together and then lightly brush the square with it.
• Bake for 12 to 15 minutes at 400 degrees F until puffed and golden.
• Shred the chicken. Spoon the chicken mixture over each puff pastry and serve.