First make the filling. This time we used chicken, ham, béchamel, peas, carrots, onions, bay leaf and sherried mushrooms. (Red peppers are a nice addition as well, but we'd already used them all to make red pepper pate.) Put the filling in a casserole dish and set aside.
Make baking powder biscuits and lay them on top of the filling, leaving small spaces between each biscuit. Bake for about 15 minutes until the topping is golden brown.
Serve with a green vegetable. Green beans work really well, but so does steamed broccoli.
Then gild the lily and add some leftover dressing. Dig in!
Close-up of oatmeal dressing
For this a la king, we used a combination of fresh mushrooms and dried portobello mushrooms that had been presoaked in a little boiling water then sliced.
It turns out that puff pastry is insanely easy to make. Look at all those layers!!
We had a lot of vegetables left over from Christmas dinner - peas, carrots and green beans. To make sure they didn't get overstewed, we made the bechamel and mixed it with the chicken ham and mushrooms first. Then we added the vegetables at the last minute and re-cooked them just long enough to heat them up.
Chicken and ham a la King on puff pastry is wonderful!
These dumplings are not conventional dumplings because they are baked in the oven rather than steamed on the stovetop. They're wonderful because they are crusty on top but soft and dumpling-like on the bottom. The "a la King" was not conventional either. We decided not to include any milk and substituted leeks for peas. It was easily as delicious as regular a la King.