01-08-2010 /node/170 6Servings 10minutes At heart, this recipe is just creamed chicken--but pair it with puff pastry shells, and it's an elegant light meal. Don't tell your guests that it's a good way to use up leftover cooked chicken! 6puff pastry shells, frozen 2cwhite sauce, prepared as directed 0.5cchicken broth 2Tsherry, dry 2cchicken, cooked and cubed Prepare <a href="/recipe-white-sauce-freezer-cooking">White Sauce for Freezer Cooking</a>. Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked and cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: frozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve.