Welsh Family Kitchen

CHICKEN IN PATTY SHELLS See also Chicken Pot Pie. (Shown here with beets and turnip greens) Ingredients: 1 box frozen puff pastry shells 2 cups leftover cooked chicken Seasoned salt and pepper 1/3 cup butter 1/3 cup all-purpose flour 1 pint heavy cream 1/4 cup chicken stock 4 oz mushrooms, sliced 1 tablespoon minced garlic 1/2 small yellow onion, minced 1 box mixed vegetables 1 teaspoon Worcestershire Pinch fresh grated nutmeg, optional Procedures: Prepare the patty shells by package directions. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken stock, garlic, and onion and stir until thickened. Add mixed veggies, mushrooms, Worcestershire, nutmeg, and cut up chicken. Heat through. Fill the shells with the chicken mixture. Notes: 2014-05-31: Served with sautéed squash and Rhubarb Pie. 2012-12-17: We used 5 Perdue chicken breast. This made an excellent dinner, served with pickled beets. 2012-06-09: Another good batch, served with Asparagus Terrine. 2009-10-11: Excellent 12/05/2014