Chicken Vol-Au-Vents

• 6 each puff pastry shells frozen
• 2 cups bechamel (white) sauce
• 1/2 cup chicken broth
• 2 tablespoons sherry
• 2 cups chicken cooked and cubed

1. Stir chicken broth and sherry into warm white sauce.
2. Add chicken meat, cooked and cubed.
3. To freeze: pour sauce into freezer container.
4. Freeze.
5. Bundle with: frozen puff-pastry shells.
6. To prepare: Bake pastry shells as directed.
7. Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionall y.
8. Add 1 tablespoon water or stock if necessary.
9. To serve, spoon hot sauce into puff-pastry cases; serve.
10. Serving Ideas : Ratatouille, Spinach Salad and French Bread.

pastry shells frozen, bechamel, chicken broth, sherry, chicken

Taken from recipeland.com/recipe/v/chicken-vol-au-vents-39500 (may not work)