Nanny's Chicken à la King

by Ruth McCarthy

Ingredients

• 8 frozen pastry patty shells
• butter
• 1/2 lbs mushrooms
• 1/4 cups green peppers
• 6 tbsp flour
• 3 cups half-and-half cream
• 4 cups chicken and/or turkey
• 2 egg yolks
• 2 tbsp sherry
• 1 tsp salt

Recipe

1. Preheat oven according to the instructions on the frozen pastry patty shells' box.
2. In a 10-inch skillet over medium heat melt the butter. Once the butter is melted cook the mushrooms and the green peppers for five minutes or until tender.
3. Stirring the flour until grudgingly blended. Gradually stir the half-and-half cream and cook stirring constantly until the mixture is thickened.
4. Add the chicken and/or turkey. Heat to boil stirring often. Reduce heat to low once boiling starts. Cover and cook for five minutes.
5. Put the egg yolks in a measuring cup. Stir in a little of the hot mixture to temper the egg yolks. Slowly pour the mixture back into this sauce stirring rapidly to prevent lumping or splitting. Cook and stir until mixture is thickened.
6. Remove from heat stir in sherry and salt.
7. Spoon mixture into the patty shells and you’re done.

Enjoy!