This Chicken a la King in Puff Pastry was very good. It is best to make the sauce in the morning and then putting it into the fridge to thicken.
1 1/2 Cups of cooked chicken breast
One small can of peas
One Bag of Spinach, blanched and drained
4 oz. Cream Cheese, softened
2 T scallions, diced
2 T of butter
1 T flour
3/4 cup milk
One Prepared Puff Pastry Sheet
First, make the cream sauce: Melt butter in saucepan, add flour and stir until blended and slowly add milk and stir until it thickens.
Blanch the spinach in a little olive oil in a skillet. Toss in the scallions and sauté for 3 minutes. Then add in the peas, mix it all up and remove from heat.
When sauce is done thickening, in a large bowl add the cooked chicken mixture with a little salt & pepper. Add in the creamed sauce mixture and mix it all up. Cover and put in the fridge for several hours.
When time to prepare the pie, roll out the pastry to thin it out a little.
Spread cream cheese on the bottom of the pastry and then put the chicken mixture on top.
Mummy wrap the dough by cutting strips on both sides of the dough so that they match in size and number. Then just start at the top and fold each strip over the pie and then fold the alternate side on top of each of those strips.
Brush the top with melted butter. Cooked on 400 for about 40 minutes.