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Recipe: Creamed Chicken In Pastry Shells
Similar Categories: Creamed, Chicken, Pastry, Shells
6 chicken breasts
1 onion
2 ribs celery
2 1/2 cups water
2 teaspoons salt
6 whole Spice Barn Black Malabar Peppercorns
8 frozen puff pastry shells
1/2 cup butter
1/2 cup flour
1/8 teaspoon Spice Barn Ground Nutmeg
1/8 teaspoon pepper
2 ounces diced pimentos, drained
1 cup green peas
1 tablespoon lemon juice
2 cups whipping cream
Place first 6 ingredients in Dutch oven. Bring to boil; reduce heat,
cover and simmer 40 minutes. Remove chicken and let cool. Bake
pastry shells according to package directions. Remove chicken from
bones; cut into cubes. Strain broth and reserve 2 cups. In a pan,
melt butter, stir in flour until smooth. Add broth, nutmeg, pepper
and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove
from heat; stir in pimento, peas, lemon juice, and chicken. Return to
heat. Gradually stir in cream and heat through. Serve in pastry shells.
1 onion
2 ribs celery
2 1/2 cups water
2 teaspoons salt
6 whole Spice Barn Black Malabar Peppercorns
8 frozen puff pastry shells
1/2 cup butter
1/2 cup flour
1/8 teaspoon Spice Barn Ground Nutmeg
1/8 teaspoon pepper
2 ounces diced pimentos, drained
1 cup green peas
1 tablespoon lemon juice
2 cups whipping cream
Place first 6 ingredients in Dutch oven. Bring to boil; reduce heat,
cover and simmer 40 minutes. Remove chicken and let cool. Bake
pastry shells according to package directions. Remove chicken from
bones; cut into cubes. Strain broth and reserve 2 cups. In a pan,
melt butter, stir in flour until smooth. Add broth, nutmeg, pepper
and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove
from heat; stir in pimento, peas, lemon juice, and chicken. Return to
heat. Gradually stir in cream and heat through. Serve in pastry shells.
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