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Creamed Chicken in Pastry Shells

 Creamed Chicken in Pastry Shells
This recipe requires a little effort, but it's definitely worth the time. It's special enough to serve to guests, but if I saved it just for company, my family would not be happy.—Dona Glover, Rockwall, Texas
6 ServingsPrep: 20 min. Bake: 20 min.


  • 2 packages (10 ounces each) frozen pastry shells
  • 2 celery ribs, finely chopped
  • 1 medium onion, chopped
  • 2 tablespoons chopped green pepper
  • 6 tablespoons butter, divided
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 4 cups cubed cooked chicken
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced almonds


  • Bake pastry shells according to package directions; set aside. In a
  • skillet, saute the celery, onion and green pepper in 1 tablespoon
  • butter for 10 minutes or until tender. Remove from the heat and set
  • aside.
  • In a large saucepan, melt the remaining butter over medium heat. Stir
  • in flour and salt until smooth. Gradually add the milk. Bring to a

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Creamed Chicken in Pastry Shells (continued)

Directions (continued)

  • boil; cook and stir for 2 minutes or until thickened. Stir in soup
  • until blended. Add the chicken, mushrooms, pimientos and sauteed
  • vegetables; mix well.
  • Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan
  • cheese and almonds. Bake, uncovered, at 350° for 20-25 minutes
  • or until bubbly. Spoon into pastry shells. Yield: 6 servings (2
  • shells each).
Nutritional Facts: 1 serving (2 each) equals 749 calories, 45 g fat (17 g saturated fat), 138 mg cholesterol, 1,152 mg sodium, 45 g carbohydrate, 5 g fiber, 41 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.