Ingredients
6 bone-in chicken breast halves (about 4 pounds)1 small onion, quartered2 celery ribs with leaves, cut into chunks2-1/2 cups water2 teaspoons salt, divided6 whole peppercorns8 to 10 frozen puff pastry shells1/2 cup butter1/2 cup all-purpose flour1/4 teaspoon ground nutmeg1/8 teaspoon pepper1/2 pound fresh mushroom, sliced1 can (5 ounces) sliced water chestnuts, drained1 jar (2 ounces) diced pimientos, drained1 tablespoon lemon juice2 cups heavy whipping cream
Preparation
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 thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions.
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).
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.
