Creamed Chicken In Puff Pastry Shells

• 1 lb chicken breast, boneless
• 2 (10 ounce) packages frozen puff pastry shells
• 1 cup mushroom, sliced
• 1 medium green pepper, chopped
• 1/2 cup broccoli floret
• 5 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 (2 ounce) jar diced pimentos, drained
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Braise chicken in chicken broth until cooked (about 20-30 minutes). Cut into cubes.
2. Strain broth and set aside.
3. Bake pastry shells according to package directions.
4. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour.
5. Gradually stir in milk and about 1 cup of the reserved broth until blended.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Add the pimientos, paprika, chicken, salt and pepper.
8. Cook and stir until heated through.
9. Spoon into pastry shells.

chicken breast, pastry shells, mushroom, green pepper, broccoli floret, butter, allpurpose, milk, pimentos, paprika, salt, pepper

Taken from www.food.com/recipe/creamed-chicken-in-puff-pastry-shells-536854 (may not work)