I’ve shared a few recipes with puff pastry (like this one and this one and this one and this one) and I’m working on making a downloadable booklet (like my Rotisserie chicken one) but all about puff pastry. While I work on that (or more correctly until I work on that) here is an easy supper made with puff pastry. And it looks fancy so you can serve it to guests or on Sunday dinner or just make it on a Tuesday night and have your kids ask why the chicken filling isn’t inside a pot pie if its supposed to be like chicken pot pie. 😉
Not that that would EVER happen at my house………
Looks fancy especially when you add a spinach salad. To my kids spinach makes the salad “FANCY” and adding fruit? Woah, fancy pants!
Chicken A’La King with Puff Pastry Shells
The puff pastry shells are super easy and just made by layering the pastry along the edges so that the sides puff up more. You can do it in circles or squares to waste less pastry.
- 2 boxes Puff Pastry thawed
- 1/2 cup butter or margarine
- 1/2 cup all purpose flour
- 1 can sliced drained mushrooms
- 3/4 cup peas
- 1/2 yellow pepper diced
- 1/2 cup of diced onion
- 1/2 cup diced celery
- 2 cups cooked cut up chicken
- 1 1/2 cup chicken broth
- 1 cup milk
For the Pastry Shells:
- Roll out your puff pastry and cut into circles.
- Take a smaller cookie cutter (or cup) and cut out middles of half of the circles.
- Layer your big circle onto a cookie sheet and layer the rings on top of each one.
- They take your left over pieces of the pastry and rip into small strips and layer around the edges (on top of the rings or put the rings on top so that the finished shell looks a little nicer!)
- Using a fork, stab into only the bottom of the middle round (not the layered part.)
- Bake at 425 degrees F for 15 minutes or until golden brown. Set aside.
For the Filling:
- In a large saucepan melt the margarine on medium heat.
- Saute the yellow pepper, celery, onions and peas.
- Add flour, stirring constantly to form a thick paste.
- Slowly add the chicken broth and milk.
- Add chicken and drained mushrooms.
- Salt and pepper to taste.
- Place one or two of the cooked shells on your plate and fill the inside with filling
You can change up the vegetables to whatever you want. Grated Zucchini or carrots, canned or frozen corn. Really whatever vegetables you like!
This is the pastry before it gets baked. I don’t like throwing any bits away so I just used all the extras between the circles to add height to the edges.
Then here they are right after they came out of the oven.
It’s a super easy supper especially if you use a rotisserie chicken or precooked frozen chicken. I like to keep a bit of the precooked stuff in my freezer for nights when I need to make super quickly and I don’t have thawed meat.
I think I’ll go eat the plate I just made now… for breakfast. 😉