Creamed Chicken In Patty Shells - cooking recipe

Ingredients

1 broiler/fryer chicken (3 to 4 lb.), cut up
2 qt. water
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
2 (10 oz.) pkg. frozen puff pastry shells
1 c. sliced mushrooms
1 medium green pepper, chopped
1/2 c. small fresh broccoli florets
5 Tbsp. butter or margarine
6 Tbsp. all-purpose flour
2 c. milk
1 (2 oz.) jar diced pimientos, drained
1/4 tsp. paprika

Preparation

In a large kettle, bring 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. Strain broth and skim fat. Set aside 1 cup broth. (Refrigerate remaining broth for another use.) Bake pastry shells according to package directions.