Creamed Chicken in Patty Shells Recipe

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Creamed Chicken in Patty Shells Recipe
Creamed Chicken in Patty Shells Recipe photo by Taste of Home
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Creamed Chicken in Patty Shells Recipe

Read Reviews
5 1 1
Publisher Photo
My mom's tasty creamed chicken makes a wonderful main dish, and when you add extra vegetables, it becomes an entire meal. The recipe might look long, but it's well worth the effort. -Mared Metzger Beling, Eagle River, Alaska
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. Cook: 1-1/2 hours + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. Cook: 1-1/2 hours + cooling

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 8 cups water
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons pepper, divided
  • 2 packages (10 ounces each) frozen puff pastry shells
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1/2 cup small fresh broccoli florets
  • 5 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon paprika

Directions

In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use).
Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells. Yield: 6 servings.
Originally published as Creamed Chicken in Patty Shells in Taste of Home April/May 2003, p35

Nutritional Facts

1 each: 653 calories, 41g fat (15g saturated fat), 124mg cholesterol, 941mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 35g protein.

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 8 cups water
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons pepper, divided
  • 2 packages (10 ounces each) frozen puff pastry shells
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1/2 cup small fresh broccoli florets
  • 5 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon paprika
  1. In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use).
  2. Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells. Yield: 6 servings.
Originally published as Creamed Chicken in Patty Shells in Taste of Home April/May 2003, p35

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MY REVIEW
jaelspike User ID: 4785474 54569
Reviewed Apr. 28, 2010

"Made this MANY times and we love it!

I've even made it dairy free for one of my allergic children."

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