Poultry

Chicken a la King

Elizabeth Wright Shill

My grandmother got this recipe from an old friend named June. She often serves it at special events such as Relief Society parties and showers. My grandmother said about this recipe: "We made the pie shells by cutting the pie crust with a scalloped cookie cutter, then baking them on the wrong side of muffin tins so they made a little cup. They look pretty that way."

1/2 cup butter or margarine

2 cups chicken broth

1 t. salt

6 oz. can boiled mushrooms, drained

Grandma and Grandpa

6 T. flour

2 cups milk

4 cups diced cooked chicken

Blend butter and flour (roux). Slowly add broth and milk. Cook stirring constantly on low heat until sauce thickens. Add salt, chicken, mushrooms (and pimento). Heat through. This is good in individual pie shells or even toast squares.