The Denver Tea Room Chicken a la King
Prep Time: 10 minutes
Total Time: 55 minutes
Servings: 8
Ingredients
- ½ lb butter 2 sticks
- 1 ½ cups flour
- 8 cups chicken stock or more (canned broth may be used)
- 1 cup half-and-half
- 1 pound chicken meat, skinless, cooked
- 1 large red bell pepper cut in 1/4 - inch strips
- 1 large green bell pepper cut in 1/4 - inch strips
- ½ pound sliced mushrooms sautéed in butter
- salt to taste
- baked puff pastry shells
- pepper, white to taste
Instructions
- Melt butter in large saucepan. Whisk in flour, cooking over moderate heat for a few minutes. Still whisking, gradually add chicken stock. Cook over moderate heat, whisking , until thickened. Whisk in half and half. Cook over low heat for about 25 minutes. Add more chicken stock, depending on desired consistency. Add remaining ingredients. Cook over low heat for about 20 minutes. Serve in pastry shells.
Notes
source: Mark A. Barnhouse/Fred Batchelor, executive chef The Denver Dry Tea Room. Tea Room served the Rockies from 1894 till store closed in 1987.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 522.4kcal | Carbohydrates: 30.2g | Protein: 25g | Fat: 33.5g | Saturated Fat: 18.6g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 9.8g | Trans Fat: 0.9g | Cholesterol: 121.3mg | Sodium: 589.4mg | Potassium: 601.2mg | Fiber: 1.5g | Sugar: 6.7g | Vitamin A: 1366.8IU | Vitamin C: 32.3mg | Calcium: 60.1mg | Iron: 2.6mg