Chicken à la King in Toast Cups

Chicken à la King in Toast Cups (Adapted from Canadian Living)

8 slices whole wheat bread, crusts removed
2 tablespoons butter
3/4 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced red bell pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 tablespoon wine vinegar
2 cups cubed cooked chicken
1 cup frozen peas

Preheat oven to 375 degrees.

Roll each slice of bread to roughly 1/4" thickness. Nestle and press each flattened piece into 8 6-ounce ramekins lightly coated with nonstick spray. Place into the oven and bake until golden, about 8 to 10 minutes. Remove and set aside.

Meanwhile, in a medium saucepan, melt butter over medium - add onion, carrot, celery, red pepper, salt, thyme and pepper. Cook until the onion has softened, about 5 minutes. Stir in flour and cook, stirring, for 1 minute.

Whisk in broth, milk and vinegar - cook, whisking often, until slightly thickened, about 10 to 12 minutes. Stir in chicken and peas - cook until bubbly and heated through, about 3 minutes. Serve mixture in toast cups.

Makes 4 servings.

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