Creamed Chicken In Patty Shells

Oxmoor House
8 servings


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1 cup sliced fresh mushrooms
1/4 cup finely chopped green pepper
1/2 cup butter or margarine, divided
1/2 cup all-purpose flour
1 cup milk
1 cup chicken broth
2 cups diced cooked chicken
1/4 cup chopped pimiento
2 egg yolks
2 tablespoons lemon juice
1/4 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
8 commercial patty shells, baked


Sauté mushrooms and green pepper in 2 tablespoons butter in a small saucepan until tender. Set aside.

Melt remaining butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Combine milk and chicken broth; gradually add to flour mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sautéed vegetables, chicken, and pimiento.

Beat yolks. Gradually stir one-fourth hot mixture into yolks; add to remaining hot mixture, stirring constantly.

Combine remaining ingredients, except patty shells; stir into creamed mixture. Bring to a boil; reduce heat, and simmer 10 minutes. Spoon mixture into patty shells. Serve immediately.

Created date

February 2010