Chicken in a Puff Pastry Shell

Chicken in a Puff Pastry Shell

Chicken, mushroom, and small peas, with a tarragon sauce in a shell of puff pastry.

4 servings
Preparation 10 min
Cooking 15 min

630 calories per serving 


4 puff pastry shells, large   240 g
8 button (white) mushrooms   110 g
1 tbsp olive oil   15 mL
2/3 cup frozen peas   80 g
5 tbsp butter, unsalted   65 g
1/3 cup white flour (all purpose)   40 g
375 mL Homemade Chicken Broth   1 1/2 cup
1 1/2 tbsp whipping cream 35%   23 mL
2 tbsp fresh tarragon, chopped   4 g
1 pinch nutmeg, grated    
660 mL Boiled Chicken, cut into bite-size pieces (Recipe)    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Make sure you have the precooked chicken available.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Preheat the oven using the lowest setting. Warm up the puff pastry shells on the individual serving plates.
  2. Prepare the mushrooms: slice them thinly. Heat the oil in a skillet over medium heat. Add the mushrooms, then sauté 3-4 min, with occasional stirring, until the mushrooms are golden and the released liquid has evaporated completely. Set them aside.
  3. While the mushrooms are cooking, cook the small peas, still frozen, by plunging them 4-5 min in a small pot of boiling salted water. Drain them, then set aside.
  4. Melt the butter in a saucepan over medium heat. Add the flour then cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Lower the heat and cook 3-4 min, with stirring, until the sauce is smooth and a bit thick. Pour in the cream, chopped tarragon, and grated nutmeg.
  5. Add the chicken pieces, mushrooms, and peas. Adjust the seasoning. Cook a few minutes, then portion out the mixture into and around the pastry shells. Serve.


The chicken mixture can be made 1 day ahead, then put into the pastry shells just before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (330g)


% DV*

* DV = Daily Value




38 g

59 %

Saturated 12 g
+ Trans 0.5 g

62 %


95 mg


450 mg

19 %


42 g

14 %


4 g

17 %


6 g


30 g

Vitamin A

80 %

Vitamin C

20 %


8 %


30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

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Free :
Added Sugar
Low :
Source of :
Calcium, Omega-3, Omega-6, Vitamin B12, Vitamin C, Vitamin D
Good source of :
Copper, Fibre, Magnesium, Pantothenic Acid, Vitamin E
Excellent source of :
Folacin, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Halal | High Fibre | High Iron | Low Sodium | Source of Omega-3 | Christmas | Canadian

Boiled Chicken

Boiled Chicken

Homemade chicken broth is a great comfort food with an excellent reputation as a “remedy” against colds and flu.

1000 ml de poulet bouilli (2000 ml de bouillon de poulet)
Preparation 10 min
Cooking 1 h 30 min


2 onions, cut into quarters   400 g
3 cloves   0.1 g
1 leeks, cut into large chunks   300 g
2 carrots, cut in half   200 g
2 stalks celery, cut in half   140 g
1 chicken, whole   1.4 kg
2 bay leaf   0.4 g
12 cups water, 5-6 cm above the chicken   3 L
1/2 tsp peppercorns   2 g
3/4 tsp salt   4 g


  1. Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
  2. Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 h. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
  3. Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
  4. Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.
The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.


Keep up to 5 days in the refrigerator; up to 4 months in the freezer.

This recipe is in the following categories: Poultry | Halal | Kosher

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