Chicken Vol-Au-Vents

6 puff pastry shells -- frozen

2 cups white sauce -- prepared as

-- directed 1/2 cup chicken broth -- prepared as

-- directed 2 tablespoons sherry

2 cups chicken -- cooked and cubed

1 freezer container -- quart

Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz en sauce into saucepan, and reheat gently on top of stove, stirring occasionall y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc h Bread NOTES : A fine luncheon dish� or try this as an appetizer!

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