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Categories:
scallions mushrooms sweet red pepper petite frozen green pea butter flour milk chicken bouillon granule chicken salt pepper pastry shells
Viewed: 31 - Published at: 8 years agoIngredients
- 2 -3 scallions, trimmed, sliced with tops
- 4 ounces mushrooms, cleaned and sliced
- 1/4 sweet red pepper, small dice, added for color
- 1/4 cup petite frozen green pea
- 3 -4 tablespoons butter, divided (2 t for saute, 3T for sauce)
- 3 tablespoons flour
- 3 cups milk, any
- 1 teaspoon chicken bouillon granule
- 1 -2 whole chicken breast, skin on
- salt, to taste
- pepper, to taste
- 4 -6 puff pastry shells
Method
- Preheat oven to the temperature recommended for puff pastry shells.
- Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
- Reduce oven temperature to 325-350° for baking chicken.
- Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
- Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
- In the mean time, make a white sauce.
- Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
- Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
- Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
- Enjoy!
