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

Creamed Chicken in a Basket Recipe

Read Reviews
Publisher Photo
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
TOTAL TIME: Prep: 40 min. + cooling
MAKES:8-10 servings
Contest Winning Test Kitchen Approved
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 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.


  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.

Reviews for Creamed Chicken in a Basket

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 6, 2009

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

Loading Image