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Chicken Cream Puff Artichoke Pie Recipe

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This recipe for Chicken Cream Puff Artichoke Pie is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 chicken breasts, boneless and skinless
½ tsp salt
2 tbsp butter
1 can artichoke hearts
1 can chicken broth
¼ cup dry sherry
½ cup heavy cream
2 tbsp cornstarch
½ tsp tarragon
Salt and pepper to taste
1 cup shredded Swiss cheese

CREAM PUFF TOPPING:
¾ cup water
6 tbsp butter
¼ tsp salt
¾ cup flour
3 eggs
Directions:
Directions:
CHICKEN:
Sprinkle chicken with salt, sauté in 1 tbsp butter for 1-2 minutes on each side. Cut into strips. Set aside. Quarter the artichokes and sauté lightly in the same pan in an additional 1 tbsp of butter. Add broth and bring to a boil. Add sherry. Stir cream and cornstarch together; whisk into boiling broth. Add tarragon, salt and pepper.

TOPPING:
In a saucepan, bring water, butter and salt to a rolling boil. Lower heat, add flour all at once. Beat with a wooden spoon until dough forms a ball and does not stick to the sides of the pan. Remove from heat. Beat in eggs, one at a time, until mixture is smooth and glossy. Arrange chicken strips in a 1½ quart rectangular baking dish. Add artichokes. Cover with sauce. Sprinkle shredded Swiss cheese over all. By the spoonful, cover top with cream puff mounds. Bake at 425º for 20 minutes. Lower heat to 350º and bake 15 minutes more.

 

 

 

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