* 4 cups cooked chicken * 1/2 cup flour * 1/2 cup pan drippings or butter * 2 cups chicken broth * 1.5 cups milk * 1 cup of frozen peas * salt and pepper to your tastes * 1 package of 6 puff pastry shells (Pepperidge Farms brand is what we used) * 2 TBL Butter (for Optional part) * Several sprigs of fresh thyme (for Optional part) * Salt, pepper and garlic powder (for Optional part)
**Instructions**
* Mix the 1/2 cup drippings or fat and 1/2 cup of flour and stir until you have a roux * Add the milk and chicken broth and stir until you get the proper consistency you want * Add peas and cooked chicken and heat until the peas are tender * While you are putting all the ingredients together, follow the package instructions for the puff pastry shells and bake. * Once everything is done, take 1 or 2 puff pastry shell and spoon as much of the ala king over them that you desire.
**Optional Instructions (what I did this time)**
* Put a 12″ cast iron skillet into the oven and preheat to 450 deg * Take a package of 6 chicken thighs, trim the excess skin off and apply salt, pepper and garlic to each side * Melt the butter in the pan, add chicken thighs into hot pan skin side down and several sprigs of thyme (optional) to the pan * Place in oven and roast for 15 min * Flip the chicken and roast for 15 min * Remove pan from oven and let chicken rest for 15 to 20 min * Proceed to the Instructions above
Wasting_Time1234
What made this recipe “difficult” was to cook the chicken first immediately before making the sauce with the added peas. This is normally a meal that we’ll make when we have cooked chicken premeasured and in the freezer. Since my kiddo requested this and we did not have any leftover frozen chicken – I went this way.
It’s a pretty economical meal. The package of chicken thighs were around $1.29 when I bought this – which was a little over $5 for the package in total. Flour is a pantry item. I used homemade broth for this dish which was “free” because it was made the previous week with a leftover chicken carcass. Frozen peas are pretty cheap and 1 cup of them doesn’t use the whole bag. With only 3 of us home at present we’ll have the rest of this tomorrow.
Don’t recall the cost of the puff pastry shells but they’re generally pretty cheap.
theUttermostSnark
Not gonna lie, when you said “the hard way”, I was steeling myself for some chicken butchering in your photos.
Looks delicious! Great job, and thanks for posting the recipe!
3 Comments
**Ingredients**
* 4 cups cooked chicken
* 1/2 cup flour
* 1/2 cup pan drippings or butter
* 2 cups chicken broth
* 1.5 cups milk
* 1 cup of frozen peas
* salt and pepper to your tastes
* 1 package of 6 puff pastry shells (Pepperidge Farms brand is what we used)
* 2 TBL Butter (for Optional part)
* Several sprigs of fresh thyme (for Optional part)
* Salt, pepper and garlic powder (for Optional part)
**Instructions**
* Mix the 1/2 cup drippings or fat and 1/2 cup of flour and stir until you have a roux
* Add the milk and chicken broth and stir until you get the proper consistency you want
* Add peas and cooked chicken and heat until the peas are tender
* While you are putting all the ingredients together, follow the package instructions for the puff pastry shells and bake.
* Once everything is done, take 1 or 2 puff pastry shell and spoon as much of the ala king over them that you desire.
**Optional Instructions (what I did this time)**
* Put a 12″ cast iron skillet into the oven and preheat to 450 deg
* Take a package of 6 chicken thighs, trim the excess skin off and apply salt, pepper and garlic to each side
* Melt the butter in the pan, add chicken thighs into hot pan skin side down and several sprigs of thyme (optional) to the pan
* Place in oven and roast for 15 min
* Flip the chicken and roast for 15 min
* Remove pan from oven and let chicken rest for 15 to 20 min
* Proceed to the Instructions above
What made this recipe “difficult” was to cook the chicken first immediately before making the sauce with the added peas. This is normally a meal that we’ll make when we have cooked chicken premeasured and in the freezer. Since my kiddo requested this and we did not have any leftover frozen chicken – I went this way.
It’s a pretty economical meal. The package of chicken thighs were around $1.29 when I bought this – which was a little over $5 for the package in total. Flour is a pantry item. I used homemade broth for this dish which was “free” because it was made the previous week with a leftover chicken carcass. Frozen peas are pretty cheap and 1 cup of them doesn’t use the whole bag. With only 3 of us home at present we’ll have the rest of this tomorrow.
Don’t recall the cost of the puff pastry shells but they’re generally pretty cheap.
Not gonna lie, when you said “the hard way”, I was steeling myself for some chicken butchering in your photos.
Looks delicious! Great job, and thanks for posting the recipe!