Chicken Stew With Puff Pastry Shells

Chicken Stew With Puff Pastry Shells

Printable recipe for Chicken Stew With Puff Pastry Shells provided by Cooks Corner, Green Bay.



3 chicken breasts, cooked and cubed

5 cups chicken broth

2 chicken bouillon cubes

4 carrots, chopped

1 1/2 sticks unsalted butter (12 TBSP)

1 large yellow onion, chopped

3/4 cup flour

1/4 cup half and half or heavy cream

1 cup frozen peas

1/2 cup fresh, flat-leaf parsley, chopped

Salt and pepper to taste

2 packages puff pastry shells (12 all together)


Heat the chicken broth and bouillon cubes in a medium saucepan. Once boiling, add the carrots and cook for 2 minutes. Reduce heat to a simmer.

In a large pan, melt the butter over medium heat. Add the onion and cook until translucent (about 10 minutes). Sprinkle in the flour and stir, cooking for 2 minutes. Add in the hot stock and carrots and stir until thickened (1-2 minutes). Season liberally with salt and pepper, then stir in the chicken, peas and parsley.

Preheat oven to 400°. Bake the puff pastry shells for 5 minutes, then divide 2 on each plate. Fill with your chicken stew mixture.

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