Pastry Chicken A La King

• 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 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

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.

pastry shells, butter, mushrooms, sweet red pepper, celery, onion, allpurpose, milk, egg yolks, heavy whipping cream, lemon juice, salt, paprika, pepper, chicken, frozen petite peas

Taken from www.tasteofhome.com/recipes/pastry-chicken-a-la-king/ (may not work)