3 tbsp. butter
½ – ¾ cup chopped onion
1 large celery stalk, chopped
1 red pepper, chopped
1 cup sliced mushrooms – optional
2 tbsp. flour
1 ¼ cup chicken broth
salt and pepper to taste
1 large carrot, cut in cubes and cooked – optional
2 cups diced cooked chicken
¼ cup sherry
¼ cup half and half cream
1 egg yolk
1 tsp. Frank’s hot pepper sauce – optional
4 – 6 frozen patty shells – baked as below.
First put the patty shells into the oven to bake according to the package directions. Remove to a wire rack and remove the little tops from each one. Allow to cool on a wire rack. Leave oven at 350 F. – you will rebake them later when ready to serve.
Melt butter in a large pot over medium-high heat. Add onion, celery, red pepper and mushrooms, if using. Sauté gently until vegetables are softened but not browned. Stir in flour until well blended. Gradually add chicken broth, stirring constantly. Cook and stir until the mixture has come to a boil and thickened. Season the sauce with salt and pepper to taste. Add carrots, chicken and sherry to the mixture. With a fork or small whisk, beat the egg yolk into the cream then add to the pot. Add hot pepper sauce. Bring mixture to a very gentle boil then reduce heat to low and keep hot until ready to serve. Do not allow to boil.
Place patty shells and lids (separately and baked side down) on baking sheet and reheat for about 10 – 15 minutes until browned and crisp. Serve a la king in patty shells with lids on top. Makes 4 – 6 servings.
This mixture would also be delicious over rice or noodles!!