1 pkg. Puff Pastry shells
4 tbsp. butter
1 cup sliced fresh button mushrooms 1 small Red pepper, finely diced
1 rib celery, finely chopped
1 small sweet onion, finely diced
4 tbsp. AP flour
2 cups whole milk
1/2 cup heavy cream
Salt & Pepper to taste
1/4 tsp. Paprika
2 cups cooked chicken, cubed
1 cup frozen peas
Bake pastry shells as directed.
Prepare Roux: In a large skillet, melt butter. Add vegetables and sauté until tender. Sprinkle in flour and stir until incorporated. Gradually add milk, stirring constantly until mixture is smooth and returns to boil. Cook for two minutes. Turn down burner and add heavy cream, seasonings, cooked chicken and frozen peas. Stir until bubbly then turn off heat.
Serve over Puff Pastry shells.
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.