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Classic Chicken à la King

Makes 6 servings
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Ingredients Method Notes

Ingredients
  

  • 1 10-ounce package frozen puff pastry shells*
  • ¼ cup unsalted butter
  • ¾ cup diced yellow onion
  • ¾ cup sliced carrot
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon celery salt
  • ¼ teaspoon poultry seasoning
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded rotisserie chicken
  • 1 cup fresh young peas
  • 1 cup sliced fresh mushrooms
  • 1 4-ounce jar diced pimientos
  • Garnish: chopped fresh chives

Method
 

  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. Place puff pastry shells on prepared pan. Bake for 30 minutes. Remove top of each pastry shell.
  3. In a large skillet, melt butter over medium heat. Add onion, carrot, salt, pepper, celery salt, and poultry seasoning; cook until onions are translucent. Whisk in flour until smooth. Cook, whisking frequently, until flour turns a deep golden brown. Slowly add milk, stirring constantly as sauce thickens. Fold in chicken, peas, mushrooms, and pimientos.
  4. Fill each puff pastry with ¾ cup chicken mixture. Garnish with chives, if desired.

Notes

*We used Pepperidge Farm.