Creamed Chicken in a Basket |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Chunks of tender chicken in a creamy sauce are spooned into puff pastry shells in this delicious dish, which has long been one of our family's favorites. I served it to my husband and our five children for years...and it is now a must for our Easter brunch. Sue Bolsinger, Anchorage, Alaska Ingredients:
6 bone-in chicken breast halves (about 4 pounds) |
1 small onion, quartered |
2 celery ribs with leaves, cut into chunks |
2-1/2 cups water |
2 teaspoons salt, divided |
6 whole peppercorns |
8 to 10 frozen puff pastry shells |
1/2 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1/2 pound fresh mushroom, sliced |
1 can (5 ounces) sliced water chestnuts, drained |
1 jar (2 ounces) diced pimientos, drained |
1 tablespoon lemon juice |
2 cups heavy whipping cream |
Directions:
1. Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a meat thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions.
2. Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use).
3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells. Yield: 8-10 servings.
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