Creamed Chicken In A Basket Recipe

Name: Creamed Chicken In A Basket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bone-in chicken breast halves (about 4 pounds); 1 small onion, quartered; 2 celery ribs with leaves, cut into chunks; 2-1/2 cups water; 2 teaspoons salt, divided; 6 whole peppercorns; 8 to 10 frozen puff pastry shells; 1/2 cup butter; 1/2 cup all-purpose flour; 1/4 teaspoon ground nutmeg; 1/8 teaspoon pepper; 1/2 pound fresh mushroom, sliced; 1 can (5 ounces) sliced water chestnuts, drained; 1 jar (2 ounces) diced pimientos, drained; 1 tablespoon lemon juice; 2 cups heavy whipping cream

Servings: persons

6 bone-in chicken breast halves (about 4 pounds)
1 small onion, quartered
2 celery ribs with leaves, cut into chunks
2-1/2 cups water
2 teaspoons salt, divided
6 whole peppercorns
8 to 10 frozen puff pastry shells
1/2 cup butter
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 pound fresh mushroom, sliced
1 can (5 ounces) sliced water chestnuts, drained
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice
2 cups heavy whipping cream

1
Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170u00b0. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions.
2
Remove chicken from bones; cut into cubes and set aside. Discard skin and bones. Strain broth, discarding vegetables and peppercorns. Set aside 2 cups broth (save remaining broth for another use).
3
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add reserved broth, nutmeg, pepper and remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from the heat; stir in the mushrooms, water chestnuts, pimientos, lemon juice and chicken. Return to the heat. Gradually stir in cream and heat through (do not boil). Spoon into pastry shells.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 bone-in chicken breast halves (about 4 pounds), 1 small onion, quartered, 2 celery ribs with leaves, cut into chunks, 2-1/2 cups water, and more.

Yes, Creamed Chicken In A Basket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamed Chicken In A Basket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions