Chicken and Puff Pastry Shells
2 Cups diced precooked chicken (white or dark meat, or both)
Puff pastry shells (two per serving)
1 Cup white mushrooms, sliced and broken up by hand
1 yellow onion, diced
1 bell pepper, diced
4 celery stalks, sliced
2/3 Cup peas (fresh or frozen)
1/3 Cup butter
1/3 Cup AP flour
1-1/2 cups chicken broth
Heavy cream
Salt and pepper to taste
First, pre-cook your chicken. I cooked mine on the grill over charcoal, but other methods work. This is a good recipe for leftover roast chicken. Chill it until ready to cook. Dice it into small cubes just before using.
Preheat an oven to 425F.
Take your "trinity" veggies (onion, bell pepper, celery), and your mushrooms, and sauté them in a neutral oil, like canola, until tender.
In a heavy pan (I used a cast-iron Dutch oven), make a light roux with your butter and flour. Stir in cold chicken stock while stirring constantly. That's your basic sauce.
Add the chicken, shrooms and trinity to the sauce. Near the end of cooking, add a splash of heavy cream. Add salt and pepper to taste.
While the chicken and sauce simmer, bake your puff pastry shells for about 25 minutes, at 425F -- or until golden brown.
To serve, remove the tops on your pastry shells, and scoop out the wet pastry in the middle. Pour your chicken and sauce into and over the pastry shells. Make it messy.
CD
2 Cups diced precooked chicken (white or dark meat, or both)
Puff pastry shells (two per serving)
1 Cup white mushrooms, sliced and broken up by hand
1 yellow onion, diced
1 bell pepper, diced
4 celery stalks, sliced
2/3 Cup peas (fresh or frozen)
1/3 Cup butter
1/3 Cup AP flour
1-1/2 cups chicken broth
Heavy cream
Salt and pepper to taste
First, pre-cook your chicken. I cooked mine on the grill over charcoal, but other methods work. This is a good recipe for leftover roast chicken. Chill it until ready to cook. Dice it into small cubes just before using.
Preheat an oven to 425F.
Take your "trinity" veggies (onion, bell pepper, celery), and your mushrooms, and sauté them in a neutral oil, like canola, until tender.
In a heavy pan (I used a cast-iron Dutch oven), make a light roux with your butter and flour. Stir in cold chicken stock while stirring constantly. That's your basic sauce.
Add the chicken, shrooms and trinity to the sauce. Near the end of cooking, add a splash of heavy cream. Add salt and pepper to taste.
While the chicken and sauce simmer, bake your puff pastry shells for about 25 minutes, at 425F -- or until golden brown.
To serve, remove the tops on your pastry shells, and scoop out the wet pastry in the middle. Pour your chicken and sauce into and over the pastry shells. Make it messy.
CD
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