Creamed Chicken in Puff Pastry Shells

Creamed Chicken in Puff Pastry Shells

1 lb boneless skinless chicken pieces

Water as needed

Salt free seasoning to taste

1 (10 oz) pkg frozen puff pastry shells

1pkg sliced mushrooms

1 green pepper, chopped

1 small broccoli crown, florets chopped small

5 Tbsp butter

6 Tbsp flour

2 C milk

1 (2 oz) jar diced pimientos, drained

¼ tsp paprika

Place chicken in a pot and cover with water, season to taste and bring to a boil. Lower the heat and let simmer until chicken is cooked through about 20-30 minutes. Remove chicken and let cool, saving 1 cup of the cooking water. Cut into small pieces and set aside. Bake pastry shells according to package directions. In a large pot, sauté mushrooms, green pepper and broccoli in butter until tender, sprinkle with the flour. Gradually add in the milk and broth until combined well. Bring to a boil and stir until thickened. Add pimentos, paprika, and chicken, stir until heated through. Spoon into pastry shells and serve.