• 8servings
  • 40minutes
  • 471calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 bone-in chicken breast halves (about 4 pounds)

  2. 1 small onion, quartered

  3. 2 celery ribs with leaves, cut into chunks

  4. 2-1/2 cups water

  5. 2 teaspoons salt, divided

  6. 6 whole peppercorns

  7. 8 to 10 frozen puff pastry shells

  8. 1/2 cup butter

  9. 1/2 cup all-purpose flour

  10. 1/4 teaspoon ground nutmeg

  11. 1/8 teaspoon pepper

  12. 1/2 pound fresh mushroom, sliced

  13. 1 can (5 ounces) sliced water chestnuts, drained

  14. 1 jar (2 ounces) diced pimientos, drained

  15. 1 tablespoon lemon juice

  16. 2 cups heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Creamed Chicken in a Basket Recipe photo by Taste of Home Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a meat thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions.

  2. Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use).

  3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells. Yield: 8-10 servings.


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