Summary
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| Source | Taste of Home Magazine Oct/Nov 2001 |
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Description
These tempting puffs are an elegant alternative to a traditional chicken pie. The recipe combines the delicate flavor of chicken cordon bleu with the impressive look of beef Wellington. The individual pies are simple to serve and cleanup is a breeze!
Ingredients
Instructions
Place chicken in a greased 2-qt. baking dish; cover with water. Cover and bake at 350 degrees for 30 minutes or until juices run clear. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges.Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20 minutes or until puffed and golden.
Notes
After fixing these twice, we have figured out a couple of things that we do differently. We chop up the chicken breast into cubes and mix them into the sauce.
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