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Chicken A’La King with Puff Pastry Shells

20 minutes
25 minutes
45 minutes
Course Entrees


  • 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!