Best Kittencals Turkey Or Chicken A La King Recipes

KITTENCAL'S TURKEY OR CHICKEN POT PIE

Steps:

• Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
• In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
• Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
• Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
• Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
• Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
• Pour the mixture into the pie shell.
• Roll one pastry over top, seal and and flute the edges as desired.
• Using a small sharp knife make 3 slits into the top of the crust.
• Place the pie onto a baking sheet.
• Bake at 425 degrees F for 10 minutes.
• Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.

CHICKEN (OR TURKEY) A LA KING

Steps:

• For sauce, melt butter or margarine in a large saucepan.
• Stir in flour, salt, and pepper.
• Add the milk, water and bouillon all at once.
• Cook and stir over medium heat until thick and bubbly.
• Stir in the chicken or turkey, mushrooms, peas and pimiento.
• Continue to stir and cook until sauce bubbles again.
• Serve over toast points, English muffins or biscuits.

CHICKEN A LA KING

Steps:

• Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
• Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
• Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

CHICKEN (OR TURKEY) A LA KING

Steps:

• Cook and stir mushrooms and green pepper in margarine or butter over medium heat 5 minutes, remove from heat.
• Blend in flour, salt and pepper.
• Cook over low heat, stirring constantly, until the mixture is bubbly; remove from heat.
• Stir in instant bouillon, milk, water and reserved mushroom liquid.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in chicken and pimiento; heat through.
• Serve over toast, hot mashed potatoes, waffles, rice or noodles.

TURKEY A LA KING

Steps:

• In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until a paste forms., Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.

BEST EVER CHICKEN A LA KING

Steps:

• Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly and thickened.
• Stir in bouillon, milk, wster, wine and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimento. Heat through.
• Serve over rice, biscuits or toast.

CHICKEN (TURKEY) A LA KING IN TOAST CUPS

Steps:

• Cut crusts off bread.
• Using a rolling pin, roll each slice to 1/4 inch thickness.
• Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
• Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
• 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.
• Add flour; cook, stirring constantly, for 1 minute.
• Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
• Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
• Spoon into toast cups just before serving.