Chicken Ala King On Puff Pastry Shell Recipes

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CHICKEN A LA KING IN PUFF PASTE



Chicken a La King in Puff Paste image

This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.

Provided by Tuck Burnette

Categories     Lunch/Snacks

Time 1h10m

Yield 4 shells, 4 serving(s)

Number Of Ingredients 17

4 large single serve patty shells
2 tablespoons oil
1 large onion, finely chopped
4 celery ribs, from the heart, sliced thinly
4 medium carrots, peeled, sliced thinly on a bias
1/2-1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
1 bay leaf
3 tablespoons butter
3 tablespoons flour
1/2 cup dry white wine
4 cups chicken broth
1 1/2 lbs boneless chicken breasts, trimmed, cubed
8 ounces of thinnest asparagus, tough parts removed, remainder cut into 1/2-1-inch pieces
1 cup cream
1 cup frozen young peas, defrosted
5 sprigs tarragon, leaves finely chopped
salt and pepper

Steps:

  • Bake patty shells on a sheet according to package directions.
  • Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
  • Add the bell pepper and the bay leaf and some salt and pepper.
  • Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
  • Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
  • Stir in the asparagus and cream and peas.
  • Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.

Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4

CLASSIC CHICKEN A LA KING



Classic Chicken a la King image

This Classic Chicken a la King is full of chicken, mushrooms, peas, and pimentos in a creamy and rich sauce served over puff pastry shells. The puff pastry and fancy name make it seem fancy and elegant, but this is truly a down-home meal much like Chicken Pot Pie.

Provided by Christin Mahrlig

Categories     Main Dish

Time 30m

Number Of Ingredients 14

1 (10-ounce) package frozen puff pastry shells
4 tablespoons butter
3/4 cup diced yellow or sweet onion
2/3 cup sliced carrot
1 cup sliced mushrooms
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon poultry seasoning
3 tablespoons all-purpose flour
2 cups whole milk
1 cup frozen peas, (thawed)
3 cups shredded rotisserie chicken
1 (2-ounce) jar diced pimentos, (drained well)

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.

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

PASTRY CHICKEN A LA KING



Pastry Chicken a la King image

Mom made this smell and look so divine, I forgot that peas-which I disliked-were in it. -Patty LaNoue Stearns, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

1 package (10 ounces) frozen puff pastry shells
3 tablespoons butter
1 cup sliced fresh mushrooms
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups 2% milk
2 egg yolks
2 tablespoons heavy whipping cream
1/4 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen petite peas

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.

Nutrition Facts : Calories 452 calories, Fat 27g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN ALA' KING ON PUFF PASTRY SHELL



Chicken Ala' King on Puff Pastry Shell image

Truly fit for a King or Queen when served over a puff pastry shell. I devised this recipe years ago when entertaining the girls from the office. Any leftover mildly seasoned chicken can be used for this recipe. I would suggest baking with the skin on for a fuller flavor or use rotisserie chicken. Cook time does not include time for baking puff pastry. Serve with a side fresh fruit, berries or melon slices. Enjoy!

Provided by Chicagoland Chef du

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

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!

Nutrition Facts : Calories 623.6, Fat 40.3, SaturatedFat 16.2, Cholesterol 95, Sodium 468.9, Carbohydrate 38.5, Fiber 2.2, Sugar 2.3, Protein 27.3

CHICKEN A LA KING



Chicken a la King image

Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
3 3/4 cups chicken broth, homemade or low-sodium canned
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon kosher salt, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup creme fraiche or heavy cream
4 cups 1-inch cubed poached chicken, recipe follows
1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Steps:

  • In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
  • Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
  • Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
  • Yield: 4 to 6 servings

CHICKEN A LA KING



Chicken a la King image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

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



Chicken à la King image

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s.

Categories     Milk/Cream     Chicken     Egg     Mushroom     Sauté     Kid-Friendly     Quick & Easy     Bell Pepper     Parsley     Gourmet     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

1 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread (preferably Pullman), toasted
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
  • Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.
  • Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.
  • Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.
  • Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.
  • Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.

CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

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.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

HAM A LA KING WITH PEAS



Ham a la King with Peas image

My mom and I used to have a catering business, and this Ham a la King recipe was a popular choice from our menu. It looks elegant on the plate and always gets rave reviews. Being able to make the sauce a day ahead is a big plus. -Jean Grubb, Bastrop, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 14

1 package (10 ounces) frozen puff pastry shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon chicken bouillon granules
1/2 cup hot water
1-1/2 cups milk
3 slices process American cheese
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
2 cups cubed fully cooked ham
1/2 cup frozen peas, thawed, optional
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons diced pimientos
2 tablespoons minced fresh parsley

Steps:

  • Bake pastry shells according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Dissolve bouillon in water. Gradually add milk and bouillon to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted. Add the ham, peas if desired, olives, pimientos and parsley; heat through. Serve in pastry shells.

Nutrition Facts : Calories 487 calories, Fat 31g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1232mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

CHICKEN A LA KING III



Chicken a la King III image

Easy and delicious, this a la King is a family favorite. Great for luncheons and buffets for the holidays.

Provided by Joan Zaffary

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 green bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup chicken broth
2 tablespoons all-purpose flour
2 ¼ cups cooked, cubed chicken breast meat
1 cup sour cream
2 egg yolks
1 pimento, chopped
4 teaspoons cooking sherry
salt and pepper to taste

Steps:

  • Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
  • In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 10 g, Cholesterol 209.9 mg, Fat 23 g, Fiber 1.1 g, Protein 28.8 g, SaturatedFat 12.8 g, Sodium 167.1 mg, Sugar 1.6 g

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From spendwithpennies.com


DUMP-AND-BAKE CHICKEN A LA KING - THE SEASONED MOM
2018-07-20 Preheat oven to 350 degrees F. Spray a medium (about 1 ½ quart) casserole dish with cooking spray. In the prepared dish, whisk together condensed soup and milk. Stir in uncooked chicken, mushrooms, bell pepper, and pimientos. Season with salt and pepper, to taste. Bake uncovered at 350 degrees F for 40-45 minutes, stirring every 15 minutes to ...
From theseasonedmom.com


SLOW COOKER CHICKEN A LA KING — LET'S DISH RECIPES
Pour over chicken and vegetables in slow cooker. Cover and cook on high for about 3 hours, or until mixture is bubbly and sauce is thickened. Meanwhile, whisk together the egg and water and brush over puff pastry shells. Bake according to package directions. If using sheets, cut each sheet into four squares before baking.
From letsdishrecipes.com


CHICKEN A LA KING RECIPE WITH MUSHROOMS AND CREAM
2022-02-03 Chicken a la king is a dish of chicken, mushrooms, and peppers enveloped in a creamy sauce of butter, cream, and chicken broth. This recipe includes 2 egg yolks for added richness and bit of pimiento for bright color. The warm, comforting mixture is often served on toast or in puff pastry shells (vol-au-vent) or can be spooned over rice.
From thespruceeats.com


KING RANCH CHICKEN SHELLS - PUFF PASTRY
Remove the chicken from the skillet. Finely chop the chicken. Heat the butter in the skillet over medium heat. Add the onion, chile pepper and red pepper and cook until the vegetables are tender, stirring occasionally. Stir in the garlic, flour, chili powder and cumin. Cook and stir for 2 minutes. Reduce the heat to low.
From puffpastry.com


CHICKEN à LA KING IN A PUFF PASTRY SHELL - YOUTUBE
Quick & Easy Dinner that you can make from scratch in under 30 minutes! I also share my technique for making the puff pastry shells in a muffin tin. The shel...
From youtube.com


CLASSIC CHICKEN A LA KING | RECIPE - PINTEREST
May 1, 2019 - This Classic Chicken a la King is full of chicken, mushrooms, peas, and pimentos in a creamy and rich sauce served over puff pastry shells.
From pinterest.com


VOL AU VENTS - CHICKEN A LA KING & PUFF PASTRY
Preheat oven to 425 degrees F. Make 12 vol au vent shells by cutting a circle 3-4 inches in diameter in 1sheet of puff pastry using a round cookie/biscuit cutter. Take a 1-2 inch cookie cutter (half the size of the original) and cut 6 smaller circles out of 6 of the large circles, making what resembles an extremely flat donut.
From bigoven.com


COMPANION CHICKEN A LA KING IN PUFF PASTRY SHELL | FOOD PROCESSOR ...
Jul 11, 2021 - Chicken a la King in Puff Pastry Shell Recipe : 1. Bake pastry shells according to package directions. Place oil, mushrooms, shallots and red bell pepper in bowl fitted with the mixer. Launch the P1 simmer program at 270°F for 3 minutes. 2. Place flour, milk, chicken broth, salt, pepper and nutmeg in the bowl fitted with the whisk. Mix at speed 7 for 30 seconds. Add …
From pinterest.com


CHICKEN A LA KING RECIPE - LEMON BLOSSOMS
2020-01-14 In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onions, mushrooms and bell peppers and saute stirring often until the vegetables are tender, about 5 – 6 minutes. Remove the vegetables from the skillet and set aside. Add the rest of the butter to the skillet and when it melts, whisk in the flour.
From lemonblossoms.com


CHICKEN A LA KING – PALATABLE PASTIME PALATABLE PASTIME
2020-10-25 Add the cooked chicken, peas, carrots, pimientos, thyme, chives, salt and black pepper and cook briefly until peas and carrots soften. Stir cornstarch into the chicken broth and add to the pan. Bring the sauce to a boil and cook until thickened. Stir in the heavy cream and cook a little more to warm the cream.
From palatablepastime.com


WORLD BEST MUSHROOM RECIPES: CHICKEN ALA' KING ON PUFF PASTRY …
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 ...
From mushroomrecipebook.blogspot.com


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