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White wine creamed chicken and puff pastry.

I prefer a lower level of sodium than most so you may need to add salt & pepper to your own taste.

Servings: 4 servings


Cost per serving $4.29 view details


  1. Preheat oven to 425 degrees
  2. Set out 1 package Pepperidge Farm Puff Pastry and 4 T butter to soften
  3. Poach 3 chicken breasts in 5 cups chicken broth with 1 cup white wine, 1 half onion in pieces, 2 ribs celery in pieces, 2 pinches tarragon, and sprinkled with 1/2 tspCavender’s greek seasoning.
  4. Remove breasts and hold covered til needed.
  5. Reduce broth to approx 2 cups and strain off solids.
  6. Saute’ 1 cup chopped onion, 1 cup chopped celery in olive oil, While steaming 1 cup sliced carrot til soft,
  7. When onion blend is soft add 1 cup frozen peas and steamed carrots.
  8. Add broth and 2 ½ cups heavy cream.
  9. Blend 1/3 cup flour into softened butter and add to mixture bringing to boil to thicken.
  10. Cube the poached chicken and add to cream base
  11. Crust -
  12. Puff pastry comes in two tri-fold sheets, cut each folded sheet in half and place on a baking sheet and bake until puffed and browned.
  13. To serve - separate each baked puff pastry into two layers on individual serving dish. Pour creamed chicken onto bottom section and replace top section.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 679g
Recipe makes 4 servings
Calories 763  
Calories from Fat 478 63%
Total Fat 54.06g 68%
Saturated Fat 28.64g 115%
Trans Fat 0.13g  
Cholesterol 200mg 67%
Sodium 751mg 31%
Potassium 840mg 24%
Total Carbs 28.41g 8%
Dietary Fiber 4.7g 16%
Sugars 5.16g 3%
Protein 30.8g 49%



  • ShaleeDP
    February 27, 2014
    This looks good. I could give this a try.

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