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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Mom made this smell and look so divine, I forgot that peas Ingredients:
1 package (10 ounces) frozen puff pastry shells |
3 tablespoons butter |
1 cup sliced fresh mushrooms |
1 medium sweet red pepper, finely chopped |
1 celery rib, finely chopped |
1 small onion, finely chopped |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups 2% milk |
2 egg yolks |
2 tablespoons heavy whipping cream |
1/4 teaspoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
2 cups cubed cooked chicken |
1 cup frozen petite peas |
Directions:
1. Bake pastry shells according to package directions.
2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
3. In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells. Yield: 6 servings.
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