Chicken (Turkey) a La King in Toast Cups Recipe #72784
Great tasty way to use leftover chicken or turkey from Canadian Living magazine.
by Derf
40 min | 15 min prep
SERVES 4
- 8 slices whole wheat bread
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1/2 cup sweet red pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock or turkey broth
- 1 cup milk (I use 2%)
- 1 tablespoon wine vinegar
- 2 cups cooked chicken, cubed or cooked turkey
- 1 cup frozen peas
- 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.
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5 stars