May 27, 2010
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Puff Pastry Shell Chicken ala King
1 10 oz package Pepperidge Farm Puff Pastry Shells (6 shells)
1 4oz. can mushroom stems and pieces (reserve liquid)
½ cup cooked carrots
1 stick butter
½ cup flour
1 tsp salt
¼ tsp pepper
1 ½ tsp instant chicken bullion
1 ½ cup milk
1 ¼ cup water
2 cups cooked chicken, cut into half inch chunks
½ cup cooked peas- Put the Puff Pastry Shells in the oven at 400° for 20-25 minutes, or until golden and puffy
- Sauté mushrooms and carrots in butter for 5 minutes, remove from heat
- Blend in flour, salt and pepper and cook over low heat stirring constantly, until smooth and bubbly
- Remove from heat and stir in bullion, milk, water, and mushroom liquid
- Heat to boiling, stirring constantly; boil and stir 1 minute
- Add chicken and peas, heat through
- Remove Puff Pastry Shell tops and cool shells and tops on a wire rack (up to 5 minutes)
- Pour filling into shells so that it spills over the sides and onto the plate and put a top on each
Makes 6 shells
My mom and I call this “Chicken glop in a patty shell” and it’s one of my favorite dishes. I made it tonight for myself and my family, and it was fantastic. Good luck! ~Josh
Comments (2)
Looks tasty dude. I’ll have to show this one to my dad, he cooks way better than I do, and he always loves trying new things.
@respawn87 - My whole extended family loves cooking. Whenever our family gets together, the women hoard the kitchen and the men sit in the living room in hopes they’re far enough out of the way. lol. My dad and I love cooking, too. My family goes out to eat all the time in hopes of finding something we like and could potentially make at home. If you’re gonna give this one a go, make sure and put lots of ‘glop’ into the shells. The shells don’t hold much, maybe a spoonful, so use a big ladle and douse the shell so the filling spills over all sides and covers a fair amount of the plate. I think my mom makes a double batch of the filling, and 12 shells so we can all have two or more of them. Good luck!