creamed chicken in patty shells

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Servs: 6   Prep:   Cook:

"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"

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


  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.

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