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            everyday recipes



Cooking everyday more than likely means leftovers. And after a long day at work, that’s perfectly fine. When I roast a whole chicken like I did the other day, I anticipate enough leftover meat for sandwiches. But today, I wanted something different. So this new recipe is really a glamorized Chicken A La King inside buttery, cheesy puff pastry. (You can also call it a supersized posh Hot Pocket). What elevates it is the use of fresh mushrooms and the addition of a layer of ham. I also used spices not usual in the dish: nutmeg and tarragon. (These spices make all the difference!) Sprinkled over the egg wash is fresh Romano cheese, too.



  • Leftover chicken or poached chicken berast

  • 1 green bell pepper chopped

  • 4 oz. chopped pimiento

  • 2 cups chopped mushrooms

  • 1/4 lb. ham

  • 2 cps milk

  • 1 tbsp. flour

  • Salt & Pepper

  • 1 stick

  • package frozen puff pastry

  • 1 tsp. chopped tarragon

  • 1 /4 tsp grated nutmeg

  • 1 egg

  • romano cheese for sprinkling (optional)



Preheat oven to 375°.


If puff pastry is frozen, leave out while you make the filling.


Chop or shred chicken to medium sized chunks. Chop bell pepper, pimiento and mushrooms.


In a large pan with a little olive oil, saute bell pepper, mushrooms and chicken. Add flour, toss around. Add Add butter until melted and coats everything slowly add milk. Keep adding until thick. Add tarragon and nutmeg. Season with salt and pepper.


On a flat floured surface, using a rolling pin, roll sheets of pastry until you reach the size of a 9 "x 12" rectangle. Set aside on a lightly floured non-stick baking sheet. Place the filling on top of the puff pastry leaving 1 1/2 inches on all sides, Add a layer of ham. Roll the second sheet and place on top of first sheet. Fold edges. With a fork, press and crimp all edges. In a small bowl, beat egg. Using a pastry brush, brush the surface of the pastry. Place in the oven for 30 minutes or until golden brown.


TIP: Don't go over the edge when you're brushing the egg wash onto the pastry. If you do, the pastry will likely stick to the sheet.


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