Chicken (Turkey) a La King in Toast Cups |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great tasty way to use leftover chicken or turkey from Canadian Living magazine. Ingredients:
8 slices whole wheat bread |
2 tablespoons butter |
1 onion, chopped |
1/2 cup carrot, diced |
1/2 cup celery, diced |
1/2 cup sweet red pepper, diced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1/4 cup all-purpose flour |
1 1/2 cups chicken stock or 1 1/2 cups turkey broth |
1 cup milk (i use 2%) |
1 tablespoon wine vinegar |
2 cups cooked chicken, cubed or 2 cups cooked turkey |
1 cup frozen peas |
Directions:
1. Cut crusts off bread.
2. Using a rolling pin, roll each slice to 1/4 inch thickness.
3. Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
4. Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
5. Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
6. Add flour; cook, stirring constantly, for 1 minute.
7. Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
8. Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
9. Spoon into toast cups just before serving.
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