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.
