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CHICKEN VOL-AU-VENT 
Roll out frozen patty shell dough to make flaky crust. 2 tbsp. butter 1 chicken bouillon cube 1/2 c. hot water 3 tbsp. flour 1/4 c. dry white wine 6 brown and serve sausages 1/4 tsp. salt 1/4 tsp. paprika Dash of pepper 1 c. light cream 1 (6 oz.) can sliced mushrooms, drained 1 (10 oz.) frozen patty shells, thawed

In medium skillet, brown chicken on both sides in butter. Dissolve bouillon cube in hot water, add to chicken. Cover and simmer for 20 to 30 minutes or until meat is tender. Remove chicken from broth. Cool and remove bones carefully. Measure broth from skillet and add water to equal 1 cup liquid. Return to skillet.

Combine flour, salt, paprika and pepper. Stir in cream. Add to chicken broth. Cook quickly, stirring constantly, until mixture thickens and bubbles. Stir in mushrooms and wine.

Place a sausage in bone cavity of each chicken thigh. On lightly floured surface, roll each thawed patty shell to a 6-inch square. Place stuffed thigh in center of each and top with 2 tablespoons of the mushroom sauce. Fold pastry over and seal center seam. Fold ends to center and seal.

Push seam side down in 13 1/2 x 8 3/4 x 1 3/4 inch baking dish. Brush with a little additional cream and bake in 400 degree oven for 30 minutes or until golden brown. Heat remaining mushroom sauce to boiling; pass with chicken puffs. Makes 6 servings.

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