"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamed Chicken over Puff Pastry Shells Recipe

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This recipe for Creamed Chicken over Puff Pastry Shells, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Monday, May 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box Puff Pastry Shells (located in the Freezer section)
1/3 C. Butter
1/3 C. Flour
1/3 C. Onions, finely chopped
1/2 tsp. Salt
1/4 tsp. ground Black Pepper
1/2 tsp. Poultry Seasoning, optional
1/2 tsp. ground Sage, optional
1-3/4 C. Chicken Broth
2/3 C. Milk
2 C. boneless, skinless Chicken, Cooked and cut-up
1/2 C. Frozen Corn (or Peas)

Directions:
Directions:
In a saucepan, melt butter over low heat and saute onions until translucent. Blend in flour, salt, and pepper. If using, add the poultry seasoning and sage and stir. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Gradually stir in broth and milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and corn (or peas), reduce heat and simmer for 15 minutes, stirring occasionally.
Bake Puff Pastry Shells according to package instructions.
Place 1-2 baked shells on plate, ladle Creamed Chicken over Puff Pastry shell and serve.
*May substitute Baking Powder Biscuits for the Puff Pastry Shells.

 

 

 

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