Ingredients Jump to Instructions ↓

  1. 1/4 c. butter

  2. 1/3 c. all purpose flour

  3. 2 3/4 c. chicken broth

  4. 1/2 tsp. salt

  5. 1/2 tsp. pepper

  6. 3 1/2 c. chopped cooked chicken

  7. 1 (10 oz.) pkg. frozen mixed vegetables

  8. 1/2 c. chopped celery

  9. 2 pastry shells,

  10. 1 top,

  11. 1 bottom

Instructions Jump to Ingredients ↑

  1. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly until mixture thickens and bubbles. Stir in salt and pepper. Stir in chicken and vegetables. Spoon into pastry shell; cover with second pastry shell. Cut vents in pastry top. Bake in 400 degree oven for 35 to 40 minutes.

  2. Unroll crescent rolls; seal perforations to form 2 rectangles from each package. Pat each into an 8″ x 4″ rectangle. Spread softened cream cheese onto rectangles; top with preserves and chopped nuts Cut each rectangle into 4 (8″x1″) strips. (You will have a total of 24 strips.) Fold each strip in half crosswise and twist. Transfer twists to a lightly greased foil lined baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or until golden brown. Cool. Makes 24.


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