• 4 puff pastry shells
  • 1 cup chicken broth
  • 3 Tablespoons butter – divided
  • 2 teaspoons Worchestershire sauce
  • 8 oz sliced mushrooms
  • 2 Tablespoons fresh parsley – minced
  • 2 celery stalks – diced
  • 12 oz pre-cooked chopped roasted chicken
  • 2 Tablespoons flour
  • a pinch or two of cayenne to taste
  • 1 cup white wine
  • salt and pepper to taste
  • 1 cup whipping cream
  • 1 cup shredded swiss cheese


1. Bake 4 puff pastry shells according to package directions until browned. Remove pastry “top” gently and save. While pastries are baking, make the chicken filling.
2. In a large saute pan, over medium heat, melt 2 Tablespoons of butter. Add mushrooms and celery. Cook until softened and the mushrooms are lightly browned around the edges.
3. Add flour and the last Tablespoon of butter. This will make a roux that will thicken the sauce. Stir well.
4. Add white wine, whipping cream, swiss cheese, and chicken broth. Continue to cook on medium heat. The sauce will start to thicken and bubble fairly quickly.
5. Add Worchestershire sauce, parsley, chicken, cayene, salt and pepper. Heat through. (keep heat on low once sauce has thickened; if it gets too thick, you can add more wine and whipping cream to thin it out).
6. Place pastry basket on plate and spoon chicken and sauce over top. Place “top” of pastry on top and serve.

Serves 4