Chicken & Gravy Over Puff Pastry Shells

Ingredients:

4 skinless boneless chicken breast, thawed*

2 teaspoons extra virgin olive oil

1/2 tablespoon Creole seasoning

1 teaspoon garlic, minced

1/4 cup (60 ml or 2 fl oz) white cooking wine

2 packages chicken gravy mix

2 1/2 cups (620ml or 20 fl oz)chicken broth

1 can peas and carrots, canned, drained

    12 to 24 puff pastry shells*

 Directions:

Heat oven to 400F (Gas Mark 6 or 204C). 

Bake puff pastry shells according to package directions. 

Meanwhile heat extra virgin olive oil in a fry pan over medium heat. Sprinkle the chicken breasts with 1/2 of Creole seasoning. Place seasoned side down into olive oil. Sprinkle the other ½ of Creole seasoning onto the chicken. Cook seven minutes on each side or until meat is done. Place meat on a plate and set aside. 

Pour the white cooking wine in pan and add the garlic. In a bowl mix the gravy mix and chicken broth. When the cooking wine has reduced to a paste like consistency add the gravy mixture. Cook until thickened. Add in drained peas and carrots. Chop the chicken into bite size or smaller pieces. Add chicken to gravy mixture. Cook until heated through.   

Put puff pastry shell on plate and pour the chicken mixture into the puff pastry.

Makes 4 servings

*Notes:




If you are using store bought puff pastry shells they are small so I would make 4 or more for each person depending on their appetite. If you are making them yourself from puff pastry sheets which is what I end up doing then you can make them as big as you want.

You can substitute boneless skinless chicken thighs or even turkey if you would like.