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Creamed Chicken Red Lion In Pastry Shells

DIRECTIONS

Prepare cream sauce.
Combine the chicken breasts and the stock in a soup pot, and bring the stock to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat, and simmer for 15 to 20 minutes, or until the chicken is tender. Remove the chicken from the pot, and allow it to cool. Cut the chicken into medium-sized cubes.
Meanwhile, prepare and bake the pastry shells as directed on the package. When they are golden brown and baked, remove them from the oven, and remove the top, setting it aside to use later. Scoop out the doughy inside, and discard it. Then return the hollowed-out shells to the oven for 2 minutes, just long enough to dry out the inside.
Combine the wines in a skillet over medium heat, and sauté the peppers and mushrooms in it until they just start to soften, about 4 to 5 minutes. Add the uncooked peas and the chicken, and heat through. Then add the cream sauce; heat but do not boil. Check for seasonings; add salt and pepper to taste.
Ladle the creamed chicken over the prepared pastry shells, and place the tops back in place. Garnish with the chopped parsley and serve.