Creamed Chicken Over Puff Pastry Food

CREAMED CHICKEN IN PASTRY SHELLS

Steps:

• 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 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.

CHICKEN IN PUFF PASTRY

Steps:

• Heat oven to 430 degrees F.
• Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
• Unfold both pieces of pastry carefully.
• Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
• Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
• Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
• Place chicken breast over, skinned side down.
• Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
• Trim away excess pastry leaving pinched overlap.
• Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
• Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
• Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

CREAMY CHICKEN PIE

Steps:

• Preheat the oven to 200˚C/180˚C fan/ 392˚F
• Clean the leeks by putting in a colander and putting under a cold tap, moving them around with your hand to seperate the layers and get all the grit out.
• Tip them into a medium saucepan with the cold water, bring to a boil and boil gently for 5-7 minutes until just tender.
• Set a colander or sieve over a heatproof bowl and pour the leeks into it, so the leek stock goes into the bowl.
• Use 1 c/ 250ml for the sauce for the pie, and you can keep the rest in the fridge for a couple of days to add to soups/stews or freeze.
• To make the sauce, melt the butter over a medium heat and then add the flour and stir to combine.
• Add the milk a little at a time, stirring in between then add the stock. (If the sauce is lumpy then beat with a balloon whisk.)
• Add the wholegrain mustard, Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
• Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
• Pour the sauce into a 25 x 16 cm (10 x 6") oven proof dish and leave for 5 minutes to cool slightly.
• Top the chicken and leek filling with the sheet of puff pastry, trimming off any excess and using to decorate.
• If you want a shiny golden crust then mix some egg and brush over the top; otherwise use a little milk and then sprinkle over sesame seeds.
• Place in the oven and bake for 25-30 minutes until golden brown.

NANCY'S CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
• Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
• Bake for 12 to 15 minutes, until golden brown.

CREAMY CHICKEN IN PUFF PASTRY

Steps:

• The filling can be mixed ahead of time and stored in the fridge. Just stir everything but the puff pastry and egg together in a bowl.
• Preheat the oven to 350°F/180°C or as directed on the package
• Line a baking tray with parchment paper.
• Unroll the puff pastry and cut it into four pieces.
• Arrange two pieces of puff pastry side by side on the baking tray and spoon half the filling onto each.
• Top with the other pieces of pastry, gently stretching to cover the filling. Press the edges together to seal.
• Brush with beaten egg.
• Bake for 25 - 30 minutes (or as directed on the package) until golden brown.

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

CREAMY CHICKEN PASTRY RECIPE

Steps:

• Bake pastry shells as directed on package.
• Meanwhile, melt butter in medium saucepan on medium heat. Add mushrooms; cook 6 to 8 min. or until tender, stirring frequently. Add chicken; cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
• Heat milk in large saucepan. Add cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Add chicken mixture and parsley; cook 2 to 3 min. or until heated through, stirring frequently.
• Remove center cutout from each pastry shell; set aside. Spoon chicken mixture into shells, adding about 1/2 cup chicken mixture to each shell; sprinkle with nuts. Top with pastry cutouts.

CLASSIC CHICKEN A LA KING

Steps:

• Preheat oven to 425 degrees. Place puff pastry shells on a baking sheet lined with parchment paper. Bake for 30 minutes.
• Melt butter over medium-high heat in a large skillet. Add onion, carrot, and mushrooms. Cook until onions are soft and mushrooms browned.
• Add salt, pepper, celery salt, and poultry seasoning. Sprinkle flour over onion mixture and stir and cook for 2 minutes.
• Gradually whisk in the milk. Add peas and simmer until thickened.
• Stir in chicken and remove from heat.
• Fill each puff pastry shell with chicken mixture and serve.

CREAMED CHICKEN IN PUFF PASTRY SHELLS

Steps:

• Braise chicken in chicken broth until cooked (about 20-30 minutes). Cut into cubes.
• Strain broth and set aside.
• 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 about 1 cup of the reserved broth until blended.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the pimientos, paprika, chicken, salt and pepper.
• Cook and stir until heated through.
• Spoon into pastry shells.

CREAMED CHICKEN FOR BISCUITS

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.