I love leftovers, especially leftover Chicken Breasts. There are such a variety of meals you can create with Chicken. We had a yummy dinner tonight, and it was fast and easy. When you start with Puff Pastry, you simply can’t mess it up. If you like pot pies, then you will like this meal as well. You could also serve the delicious sauce over biscuits, Toast or English Muffins. The sauce is also great over Brown, white Rice or pasta!
You’ve seen these in the freezer section of the grocery store.
Lay them on some Parchment paper, and brush the tops with:
1 egg and 1 Tablespoon water – beat together.
Brush the egg over just the tops of the puff pastry . . . like this.
Bake them at 400 degrees for about 20 to 25 minutes.
Remove the little center. After I do this, I place my shells (not the tops) back into the oven for another 5 minutes.
This way, you make sure that they are done all the way through.
See . . . Don’t they look good!
Now just let them sit there while you make your sauce.
*I will warm them again slightly before I use them. Why do I bake them first? I think they are better this way, because they stay crispier after you fill them with the chicken and veggie mixture. If you time things just right, you can bake them while making the sauce and fill them right away.
Make the sauce . . . It’s cheesy delicious.
I added grated Cheddar to my Sauce, but you can add any cheese that melts well.
I also like to add Red pepper flakes & parsley . . . that’s what the little specks are.
Now it’s time to add the chicken and veggies.
I’m adding Carrots and peas from our garden.
I picked peas today. They are still producing! I just plan to eat these right from the pod, so I’m using peas that I froze a bit earlier. If you don’t like peas, you could add a different veggie. I’ve also made this with small pieces of steamed Broccoli . . . that’s also yummy! Throw in some sauteed onions or mushrooms if you like.
This is my choice for tonight. Look at this funny carrot. It has four legs!
Add as much Cooked Diced Chicken and veggies as you like to your sauce.
* If you add sliced carrots, make sure you steam them first. The frozen peas cook quickly in the hot sauce.
Turkey, crisp bacon or ham are also good!
Stir everything together . . . Taste it . . . It’s good!
I had enough Sauce to fill 6 pastry shells.
I served our meal with Garden fresh Green Beans and little Red fried potatoes.
I will show you how I prepare those tomorrow!
CHICKEN A LA KING
1/3 Cup Butter melted
1/4 Cup Cornstarch dissolved in 1/2 Cup COLD water.
1/2 Cup Chicken Broth
1/4 tsp. Salt
1/4 tsp. Pepper
1 teaspoon granulated Sugar
2 cups Milk
1 1/2 cups Grated Cheddar Cheese or other
*I also add:
1/4 tsp. Cracked Red pepper flakes (opt)
1/4 tsp. Onion powder (opt)
1/4 tsp. Celery Salt (opt)
Add to the prepared Sauce:
Diced or shredded cooked Chicken breasts and steamed veggies of your choice.
*This is also a great way to use leftover turkey or ham
In medium saucepan over medium heat, add the butter and stir while it’s melting. Add the broth, seasonings, Milk and the Cold water and Cornstarch mixture. Stir continuously over heat until sauce has thickened. Turn to low heat, and add the grated cheese. Do not let the sauce boil. It it seems too thick, simply add a bit more milk or Chicken broth to the sauce. Add the diced chicken and steamed veggies of your choice. *If you are adding frozen peas, make sure that they don’t have a build up of ice around them. It will thin your sauce.
Fill your puff pastry shells with the chicken sauce, and top with a bit more grated cheese. You can also use this sauce on top of Toast, biscuits, Toasted English muffins, etc.