Follow these steps for perfect results
patty shells
baked
oil
onion
finely chopped
celery
thinly sliced
carrots
peeled, sliced thinly
red bell pepper
peeled, seeded, cored, thinly sliced
bay leaf
butter
flour
dry white wine
chicken broth
chicken breasts
boneless, trimmed, cubed
asparagus
thinnest, tough parts removed, cut into 1/2-1-inch pieces
cream
frozen young peas
defrosted
tarragon
leaves finely chopped
salt
pepper
freshly ground
Preheat oven and bake patty shells according to package directions.
Heat oil in a large skillet over medium heat.
Add onion, celery, and carrots to the skillet and cook until softened and lightly golden, about 5-7 minutes.
Add bell pepper, bay leaf, salt, and pepper to the skillet.
Stir in butter and flour until melted and bubbly, creating a roux.
Gradually whisk in white wine and chicken broth, ensuring no lumps form.
Bring the mixture to a simmer.
Season chicken with salt and pepper.
Add chicken to the simmering broth and poach gently until half done, about 2-3 minutes.
Stir in asparagus, cream, and peas.
Cook for 2 minutes more, then stir in tarragon.
Adjust seasoning to taste.
Serve the Chicken a la King in the hot baked patty shells immediately.
Expert advice for the best results
For a richer flavor, use homemade chicken broth.
Add a pinch of nutmeg to the sauce for warmth.
Garnish with fresh parsley for added color.
Everything you need to know before you start
20 minutes
Can be made ahead and reheated.
Serve in individual puff pastry shells, garnished with fresh tarragon.
Serve with a side salad.
Serve with steamed green beans.
Pairs well with the creamy sauce
Discover the story behind this recipe
Classic American comfort food
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