Combine chicken broth, Worcestershire sauce, Madeira and Bisto in a bowl; mix well. Set aside. Melt butter in a heavy saucepan. Sauté chicken 3 to 5 minutes on each side, until done. Cook on low heat to prevent browning. Add flour and cook 3 to 5 minutes to form a roux. Add chicken broth mixture slowly. Cook, stirring constantly over medium heat until thickened and bubbly. Reduce heat to low and continue cooking 20 minutes. Divide chicken evenly among 4 pastry shells and serve immediately. Garnish with chopped green onions. Serve with mashed potatoes and steamed fresh broccoli. Yield: 4 servings. |