Creamed Chicken in Pastry Shells
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
2 packages (10 ounces each) frozen puff pastry shells
1 cup sliced fresh mushrooms
1 medium green pepper, chopped
1/2 cup small fresh broccoli florets
5 tablespoons butter, cubed
6 tablespoons all-purpose flour
2 cups milk
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon paprika
In a large kettle, bring the 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.
Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use).
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 reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the pimientos, paprika, reserved chicken and remaining salt and pepper.
Cook and stir until heated through.
Spoon into pastry shells.