1½ cups chicken broth
2 teaspoons Worcestershire sauce
1 Tablespoon Madeira or sherry
4 teaspoons Bisto
2 skinless, boneless chicken breasts cut in ½-inch cubes
2 Tablespoons butter
1 Tablespoon all purpose flour
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 puff pastry shells, baked, kept warm
Chopped green onions for garnish.

 

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.