Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up8 cups water1-1/2 teaspoons salt, divided1-1/2 teaspoons pepper, divided2 packages (10 ounces each) frozen puff pastry shells1 cup sliced fresh mushrooms1 medium green pepper, chopped1/2 cup small fresh broccoli florets5 tablespoons butter, cubed6 tablespoons all-purpose flour2 cups milk1 jar (2 ounces) diced pimientos, drained1/4 teaspoon paprika
Preparation
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.
