Creamy Chicken à la King with Puff Pastry Cups
Indulge in a delightful fusion of flavors with this Creamy Chicken à la King, elegantly served in light and flaky puff pastry cups. This dish features tender chicken, fresh vegetables, and a rich, creamy sauce infused with aromatic herbs and dry white wine. Perfect for a cozy lunch or a delightful snack, it's an easy yet impressive recipe that utilizes store-bought vol-au-vent shells, allowing you to focus on making a delicious filling inspired by Rachael Ray's culinary expertise. Serve these sumptuous pastry cups warm, garnished with additional herbs for a touch of flair and taste.
N/A
Servings
375
Calories
18
Ingredients
Ingredients
Puff pastry shells
4 (large single serve)
Olive oil
2 (tablespoons)
Onion
1 (large, finely chopped)
Celery ribs
4 (from the heart, sliced thinly)
Carrots
4 (medium, peeled and sliced thinly on a bias)
Red bell pepper
1/2-1 (peeled, seeded, cored and thinly sliced)
Bay leaf
1 (whole)
Butter
3 (tablespoons)
Flour
3 (tablespoons)
Dry white wine
1/2 (cup)
Chicken broth
4 (cups)
Boneless chicken breasts
1.5 (lbs, trimmed and cubed)
Asparagus
8 (ounces, tough parts removed and cut into 1/2-1 inch pieces)
Cream
1 (cup)
Young peas
1 (cup, frozen and defrosted)
Tarragon
5 (sprigs, leaves finely chopped)
Salt
to taste
Pepper
to taste
Instructions
1
Preheat the oven and bake the puff pastry shells according to package instructions, typically until golden and puffed.
2
In a large skillet, heat the oil over medium heat. Add the finely chopped onion and sauté until softened.
3
Stir in the sliced celery and carrots, cooking until they begin to soften and acquire a delicate golden color.
4
Add the red bell pepper and bay leaf to the skillet, seasoning with salt and pepper to taste.
5
Incorporate the butter into the vegetable mixture, allowing it to melt before gradually adding flour to create a roux. Stir until fully combined and bubbly.
6
Pour in the dry white wine and chicken broth, stirring continuously. Bring to a gentle simmer for a few minutes to allow the flavors to meld.
7
While the broth simmers, season the cubed chicken breasts with salt and pepper. Add the chicken to the skillet and poach gently for about 3-4 minutes until it's just beginning to cook through.
8
Incorporate the asparagus pieces, cream, and defrosted peas into the skillet. Cook for an additional 2-3 minutes until heated through.
9
Finally, stir in the finely chopped tarragon and adjust the seasoning with salt and pepper to your preference.
10
Remove the bay leaf, serve the creamy chicken mixture immediately in the warm puff pastry cups, and enjoy!
Nutrition Information
17.5g
Fat
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken à la King with Puff Pastry Cups?
It is a dish featuring tender chicken and fresh vegetables in a rich, creamy sauce infused with herbs and wine, served in flaky pastry shells.
How many calories are in this recipe?
There are 375 calories in this recipe.
What is the fat content of this dish?
The dish contains 17.5g of fat.
How many grams of carbohydrates are in a serving?
There are 25g of carbohydrates.
What is the protein content?
This recipe provides 20g of protein.
What kind of pastry is used?
The recipe uses four large single-serve puff pastry shells, also known as vol-au-vent shells.
How do I prepare the puff pastry shells?
Preheat the oven and bake the shells according to the package instructions until they are golden and puffed.
What type of oil is used for sautéing the vegetables?
Two tablespoons of olive oil are used.
How should the onion be prepared?
One large onion should be finely chopped.
What is the recommendation for slicing celery?
Use four celery ribs from the heart and slice them thinly.
How are the carrots prepared?
Four medium carrots should be peeled and sliced thinly on a bias.
How should I prep the red bell pepper?
The pepper should be peeled, seeded, cored, and thinly sliced.
Is a bay leaf required?
Yes, one whole bay leaf is used during the cooking process.
How much butter is needed for the roux?
Three tablespoons of butter are required.
How much flour is used to thicken the sauce?
The recipe calls for three tablespoons of flour.
What kind of wine is included in the recipe?
Half a cup of dry white wine is used.
How much chicken broth is needed?
Four cups of chicken broth are used for the base.
What type of chicken should I buy?
The recipe requires 1.5 lbs of boneless chicken breasts, trimmed and cubed.
How do I prepare the asparagus?
Remove the tough parts and cut the asparagus into 1/2 to 1 inch pieces.
How much cream is added to the sauce?
One cup of cream is incorporated into the skillet.
Are the peas fresh or frozen?
The recipe uses one cup of frozen young peas that have been defrosted.
What herb is used for the final flavor touch?
Five sprigs of tarragon with leaves finely chopped are added at the end.
How long should the chicken poach?
Poach the cubed chicken for about 3-4 minutes until it just begins to cook through.
When do I add the asparagus and peas?
Add them after the chicken has started poaching and cook for an additional 2-3 minutes.
Should I remove the bay leaf?
Yes, remove the bay leaf before serving the chicken mixture.
Who is the culinary inspiration for this recipe?
The filling is inspired by Rachael Ray's culinary expertise.
Is this dish suitable for a snack?
Yes, it is noted as being perfect for a cozy lunch or a delightful snack.
How many total ingredients are listed?
There are 18 ingredients in total.
How should I season the dish?
Season with salt and pepper to taste throughout the cooking process.
How should the final dish be served?
Serve the creamy chicken mixture immediately in the warm puff pastry cups and garnish with additional herbs.