Chicken Dijon in Pastry Shells

Photo: psfreeman

Elegant, easy and exquisite, individual puff pastry shells are filled with a mixture of chicken, broccoli and mushrooms in a creamy Dijon sauce.

Yield: 6 servings
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  • 1 10-ounce package(s) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 2 tablespoon(s) butter
  • 4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
  • 1 1/2 cup(s) broccoli florets
  • 1 1/2 cup(s) sliced mushrooms (about 4 ounces)
  • 1 10 3/4-ounce can(s) condensed cream of chicken soup
  • 1/4 cup(s) milk
  • 2 tablespoon(s) Dijon-style mustard


  1. • Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.
  2. • Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
  3. • Stir the soup, milk and mustard in the skillet and heat to a boil. Return the chicken to the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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