October 3, 2011

Chicken à La King

Stove-top Chicken Dishes

20 mins.

15 minutes

“Red bell pepper and green peas add festive accents to this creamy classic, which is even more delicious served in buttery pastry shells.”

1
Bake the pastry shells according to the package directions. Remove the tops and centers as directed on the package. Set the tops aside.
2
Meanwhile, melt the butter in a 3-quart saucepan over medium heat. Add the mushrooms and bell pepper. Cook, stirring frequently, until the mushrooms are softened, about 5 minutes.
3
Stir in the flour, salt and black pepper. Add the broth, milk and Worcestershire sauce. Cook, stirring frequently, until thickened and bubbly, about 5 minutes. Add the chicken and peas. Cook until heated through, 2–3 minutes longer.
4
Place each pastry shell on a serving plate. Pour about 1 cup chicken mixture into each pastry shell. Place the pastry tops beside the filled shells and serve.

For a lovely lunch, serve this classic with a strawberry and spinach salad and finish with lemon meringue pie.

• For a flavorful variation, add 1 tsp. curry powder and omit the Worcestershire sauce.

This was Grandma's go-to salad recipe. I can't even count how many times she whipped this up for us when we would stop by for lunch.

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