3 cups cooked and cubed chicken 3.48
4 cups chicken broth free
4 heaping Tbsp of flour
2 Tbsp margarine or butter
2 Tbsp olive oil
1 onion--chopped .40
1 green pepper--chopped .85
1 red pepper--chopped 2.00 (ouch!)
1 8oz can of sliced water chestnuts 1.85
3 tsp chicken base .25
salt pepper and all purpose seasoning
2 boxes of puff pastry shells 6.78
In a large saucepan melt the margarine and add the olive oil to warm over medium heat. Add the onion and peppers. Saute 5 minutes. Add the three tsp of chicken base and stir well.
Thaw the chicken mixture two days in the fridge and heat in a sauce pan on the stove top to serve. Leave the puff pastry frozen until 20 minutes before you are ready to eat. Preheat your oven and bake off one to two puff pastries per person according to package directions.
Serve the chicken and pepper sauce over top of the puff pastry. If you have a little parsley in your garden that would make a great garnish. Very fancy...and tasty!
I was able to make two meals (one quart of chicken mixture and 6 puff pastries) for $7.81 each. If you'd like to cut the cost down you can use chopped roasted red peppers from a jar and have the same flavor without the crunch. I have heard that sliced mushrooms go well in this dish too, but I have a mushroom aversion.
Christie aka Keeza