Chicken Dijon in Pastry Shells

Elegant, easy and exquisite, individual puff pastry shells are filled with a mixture of chicken, broccoli and mushrooms in a creamy Dijon sauce.  Try these at your next dinner party.
  • prep: 35 minutes
  • cook: 30 minutes
  • total: 65 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 2 tablespoons butter
  • 1 pound skinless, boneless chicken breast halves, cut into strips
  • 1 1/2 cup broccoli florets
  • 1 1/2 cup sliced mushrooms(about 4 ounces)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/4 cup milk
  • 2 tablespoons Dijon-style mustard

Directions

  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.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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