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Creamed Chicken in a Basket

Creamed Chicken in a Basket
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
8-10 ServingsPrep: 40 min. + cooling

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 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

  • 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.
  • Remove chicken from bones; cut into cubes and set aside. Discard skin
© Taste of Home 2012

2 of 2

Creamed Chicken in a Basket (continued)

Directions (continued)

  • and bones. Strain broth, discarding vegetables and peppercorns. Set
  • aside 2 cups broth (save remaining broth for another use).
  • 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.
Nutrition Facts: 1 serving (1 each) equals 471 calories, 38 g fat (19 g saturated fat), 90 mg cholesterol, 701 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012