Chicken Breasts In Puff Pastry

• 4 puff pastry shells
• Filling:
• 3 tablespoons butter, divided
• 1 cup thinly sliced carrots
• 1 cup celery sliced into quarter inch strips
• 2 tablespoons flour
• 1 cup white wine (chicken stock can be substituted)
• 1 cup whipping cream
• 1 cup grated swiss cheese
• 1 cup chicken stock
• 1 tableshpoon Worcestershire sauce
• 2 tablespoon fresh parsley minced
• 12 ounces pre-cooked chopped roasted chicken
• cayenne to taste
• salt and pepper to taste

1. Bake four puff pastry shells according to package directions (400 degrees for 15 minutes until browned). Remove pastry "top" gently.
2. Prepare chicken filling while the pastry is cooking.
3. In a large saute pan melt 2 tablespoons butter. Add carrots and celery. Cook on medium heat until softened. Then add the flour and the last tablespoon of butter. Stir the roux continuously until additional butter is melted. Add white wine, whipping cream, Swiss cheese and chicken stock. Continue to stir until sauce starts to thicken up and bubble. Add Worcestershire, parsley, chicken, cayenne and salt and pepper. Heat thoroughly. Keep the heat on low once the sauce is thickened. If the sauce becomes too thick you can add more wine and whipping cream to thin it out.
4. Put a pastry basket on each plate and spoon the chicken on top. Garnish with the top of shell and another sprig of parsley.

pastry shells, filling, butter, carrots, celery, flour, white wine, whipping cream, swiss cheese, chicken stock, worcestershire sauce, parsley, chicken, cayenne, salt

Taken from www.epicurious.com/recipes/member/views/chicken-breasts-in-puff-pastry-1208603 (may not work)