Ingredients
1 package (10 ounces) frozen puff pastry shells3 tablespoons butter1 cup sliced fresh mushrooms1 medium sweet red pepper, finely chopped1 celery rib, finely chopped1 small onion, finely chopped3 tablespoons all-purpose flour2 cups 2% milk2 egg yolks2 tablespoons heavy whipping cream1/4 teaspoon lemon juice1/2 teaspoon salt1/4 teaspoon paprika1/4 teaspoon pepper2 cups cubed cooked chicken1 cup frozen petite peasChopped fresh parsley, optional
Preparation
Bake pastry shells according to package directions.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes.
In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat until thickened, 1-2 minutes. Add chicken and peas; heat through. Serve over pastry shells. If deired, top with chopped fresh parsley.
