 |
Prep Time: 9 Minutes Cook Time: 46 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This is easy comfort food with a puff pastry crust. Ingredients:
2 tablespoons butter |
1 small onion, minced |
1 (8-oz.) pkg. sliced fresh mushrooms |
1/2 teaspoon salt |
1 (10-oz.) package frozen mixed vegetables, thawed and drained |
3 cups chopped rotisserie chicken |
1 (10 3/4-oz.) can reduced-sodium cream of chicken soup |
2/3 cup milk |
1 to 2 tbsp. dry sherry (optional) |
1 tablespoon fresh lemon juice |
1 sheet frozen puff pastry, thawed |
Directions:
1. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, 3 minutes or until tender. Add mushrooms and salt; sauté 8 minutes or until liquid evaporates and mushrooms are browned. Add vegetables and next 5 ingredients, stirring to blend.
2. Pour chicken mixture into a lightly greased 10 deep-dish pie plate, and cover with pastry; trim excess pastry. Bake at 375° for 30 to 35 minutes or until filling is bubbly and pastry is golden.
|
|