Chicken a la King Recipe with Puff Pastry

4.25 from 4 votes

Easy and delicious homemade Chicken a la King with puff pastry shells.

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: Dinner

Cuisine: American

Servings:

Calories: 449kcal

Author: Louise

Remove the puff pastry sheet from the freezer at least 60 minutes before making the shells.
Preheat the oven 20 minutes prior to baking the shells.
Lightly flour a clean work surface and lay out the puff pastry sheet. Roll it out until it is about 12"x 12". Cut 9 equal squares.
Place 6 of the squares into every other cup on the muffin tin and press in to form a cup. Place one cupcake liner on top of each puff pastry cup and fill each one with 2-3 Tablespoons of dry beans. This keeps the pastry from puffing up when baked. Once the 6 are done, you will have room to do the other three the same way.
Place the muffin tin in the preheated oven and bake for 10-12 minutes. Remove the cupcake liners with the beans and continue to cook for 6-8 minutes or until golden brown. Remove the puff pastry shells and place on a cooling rack until use.

Slice the mushrooms into about ¼" slices. Cube the chicken into bite size pieces (see post if you are using raw chicken instead of cooked), measure out the other ingredients. Mix the salt and pepper together in a small container.
Place 4 Tablespoons of butter into the inner pot of the Ninja Foodi or into a large skillet on the stove. Heat on medium-high or high until melted and sizzling. Place one layer of mushrooms into the skillet and sauté for 2-3 minutes. Flip the mushrooms, and sauté another 2-3 minutes. Push the browned mushrooms over to the side, add the second layer and repeat. Season with ¼ of the salt and pepper blend
Sprinkle 4 Tablespoon of flour over the mushrooms and stir. If you can see flour, then you don't have enough butter for the flour to absorb. Add 1-2 Tablespoons of extra butter in this instance and stir. Once you can no longer see flour, cook for 3 minutes.
Deglaze the pot with the chicken stock and sherry, stirring frequently. You will see the liquid start to thicken.
Add the cubed chicken, frozen peas, pimentos and stir.
Add the half & half, heavy cream, and ½ of the remaining salt and pepper. Stir and taste the sauce. Add the remaining salt and pepper if needed. Add the nutmeg and stir.
Serve over the puff pastry shells & Enjoy!

Chicken à la King in a Puff Pastry Shell (https://youtu.be/-A2HrwmWklA)

If you need to thicken the sauce, mix 1-2 teaspoons of cornstarch with 2-3 teaspoons of water until smooth. Add to chicken a la king and heat over medium heat, stirring frequently, until thickened.