Shelly's Recipe

CREAMED CHICKEN IN A BASKET

Category: Chicken

6 bone-in chicken breast halves, about 4 lbs
1 small onion, quartered
2 celery ribs with leaves, cut into chunks
2 1/2 cups water
2 tsp salt, divided
6 whole peppercorns
8-10 puff pastry shells
1/2 cup butter
1/2 cup flour
1/4 tsp ground nutmeg
1/8 tsp pepper
1/2 lb fresh mushrooms, sliced
1 (5 oz) can sliced water chestnuts, drained
1 (2 oz) jar diced pimientos, drained
1 tbsp lemon juice
2 cups whipping cream

Place first 4 ingredients along with 1 tsp salt and peppercorns in a large saucepan. Bring to a boil, skim foam, reduce heat, cover and simmer 35-40 minutes or until juices run clear. Remove chicken with a slotted spoon, set aside until cool enough to handle.

Bake pastry shells according to package directions. Remove chicken from bones, cut into cubes; set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth, save remaining broth for another use.

In a 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 heat, stir in mushrooms and next 3 ingredients along with the chicken. Return to heat and gradually stir in cream and heat through, do not allow to boil. Spoon into pastry shells. Serves 8-10