Creamed Chicken In Puff Pastry Shells - cooking recipe

Ingredients

1 lb chicken breast, boneless
2 (10 ounce) packages frozen puff pastry shells
1 cup mushroom, sliced
1 medium green pepper, chopped
1/2 cup broccoli floret
5 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
1 (2 ounce) jar diced pimentos, drained
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

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.