Creamed Chicken in a Basket Recipe
Creamed Chicken in a Basket Recipe photo by Taste of Home
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Creamed Chicken in a Basket Recipe

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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
Recommended: 26 Muffin Cup Recipes
TOTAL TIME: Prep: 40 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 40 min. + cooling
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 each: 471 calories, 38g fat (19g saturated fat), 90mg cholesterol, 701mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 5g protein.


  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.
Originally published as Creamed Chicken in a Basket in Taste of Home April/May 2001, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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wjc50 User ID: 3218586 78504
Reviewed Jan. 6, 2009

"Although not as good, you could use roasted chicken from the grocery store for a quick week-night version."

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