Source: Ana Maria Kruger
Makes 6 servings.
Preparation time: 45 minutes
Chicken ala King
Served in Puff Pastry
Ingredients
Preparation
6 to 8 chicken pieces, thighs work best
3 tablespoons unsalted butter
2 tablespoons flour
1 pinch salt, pepper and nutmeg
1 large green pepper, cut in thin strips
1 large red pimento pepper fresh or canned, see note (1)
1/2 pound fresh mushrooms, sliced
4 ounces Velveeta cheese, about
2 cups milk, about
6 large puff pastry shells, baked, see note( 3)
egg wash: 1 whole egg and 1 tsp water
1. In stove or microwave oven cook chicken pieces fully. With your hands, remove bones and skin and discard. Reserve chicken in bite side pieces, shred by hand, do not use knife.
2. In medium size pot heat butter to melt. When foamy, add flour, salt, pepper and nutmeg. Cook for about 2 minutes stirring, do not allow to brown.
3. Slowly, over low heat add milk stirring constantly to prevent lumps. When milk is well incorporated, add cheese to melt. Add green peppers, pimentos (add juice if canned) and mushrooms. Simmer for about 10 minutes to cook peppers, thicken sauce and mix flavors. Sauce mixture should resemble a thick creamy sauce, do not cover or it will get runny.
4. Add reserved chicken pieces and cook for additional 10 minutes.
5. If baking your own pastry shells: preheat oven to 400 F degrees.
-cut and shape a sheet of about 1/8" thick of Puff Pastry as indicated in pictures below, placing pastries into a greased and floured cookie sheet or lined with parchment paper or Teflon sheet.
- Brush pastries with egg wash and bake in preheated oven at 400 F degrees for about 20 minutes or until puffed and golden crisp.
Serve over flowing on top of large Puff pastry.
NOTE: 1) 4 ounce can. Include juices in sauce.
2) For large appetites you may consider serving two pastries per person.
3) Pastry shells may be baked few hours ahead of time, or even a day ahead. If shells get soft, place in warm oven for few minutes before serving to crisp.
Makes about 6 servings.
