Chicken in a Puff Pastry Shell

17 Reviews
100% would make this recipe again

Chicken, mushroom, and small peas, with a tarragon sauce in a shell of puff pastry.

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Preparation : 10 min Cooking : 15 min
630 calories/serving

Ingredients

4 puff pastry shells, large 240 g
8 button (white) mushrooms 110 g
1 tbsp olive oil 15 mL
2/3 cup frozen peas 80 g
1/4 cup butter, unsalted 65 g
1/3 cup white flour (all purpose) 40 g
375 mL Homemade Chicken Broth 1 1/2 cup
1 1/2 tbsp whipping cream 35% 23 mL
2 tbsp fresh tarragon, chopped 4 g
1 pinch nutmeg, grated
2 3/4 cups Homemade Boiled Chicken, cut into bite-size pieces
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Make sure you have the precooked chicken available.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Preheat the oven using the lowest setting. Warm up the puff pastry shells on the individual serving plates.
  2. Prepare the mushrooms: slice them thinly. Heat the oil in a skillet over medium heat. Add the mushrooms, then sauté 3-4 min, with occasional stirring, until the mushrooms are golden and the released liquid has evaporated completely. Set them aside.
  3. While the mushrooms are cooking, cook the small peas, still frozen, by plunging them 4-5 min in a small pot of boiling salted water. Drain them, then set aside.
  4. Melt the butter in a saucepan over medium heat. Add the flour then cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Lower the heat and cook 3-4 min, with stirring, until the sauce is smooth and a bit thick. Pour in the cream, chopped tarragon, and grated nutmeg.
  5. Add the chicken pieces, mushrooms, and peas. Adjust the seasoning. Cook a few minutes, then portion out the mixture into and around the pastry shells. Serve.

Observations

The chicken mixture can be made 1 day ahead, then put into the pastry shells just before serving.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

630

Fat

38 g

59 %

Saturated 12 g
+ Trans 0.5 g

62 %

Cholesterol

90 mg

Sodium

450 mg

19 %

Carbohydrate

42 g

14 %

Fibre

4 g

17 %

Sugars

6 g

Net Carbs

38 g

Protein

30 g

Vitamin A

84 %

Vitamin C

19 %

Calcium

7 %

Iron

28 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Magnesium, Pantothenic Acid, Vitamin E
Source of  :
Calcium, Omega-3, Omega-6, Vitamin B12, Vitamin C, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2
Meat and Alternatives 3
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

17 Reviews (17 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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