Creamed Chicken in Patty Shells |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My mom's tasty creamed chicken makes a wonderful main dish, and when you add extra vegetables, it becomes an entire meal. The recipe might look long, but it's well worth the effort. -Mared Metzger Beling, Eagle River, Alaska Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
8 cups water |
1-1/2 teaspoons salt, divided |
1-1/2 teaspoons pepper, divided |
2 packages (10 ounces each) frozen puff pastry shells |
1 cup sliced fresh mushrooms |
1 medium green pepper, chopped |
1/2 cup small fresh broccoli florets |
5 tablespoons butter, cubed |
6 tablespoons king arthur unbleached all-purpose flour |
2 cups milk |
1 jar (2 ounces) diced pimientos, drained |
1/4 teaspoon paprika |
Directions:
1. In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use).
2. Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells. Yield: 6 servings.
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