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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This recipe is from Woman's Day , March 7, 2006. Ingredients:
1 frozen puff pastry sheet, thawed |
1 egg, beaten |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup milk |
1/2 teaspoon thyme |
2 cups cooked chicken, cubed |
1 (16 ounce) bag frozen stir fry vegetables |
1 (15 1/4 ounce) can kernel corn |
3 green onions, chopped |
thyme, sprinkle on puff pasty crust |
Directions:
1. Heat oven to 400 degrees.
2. Unfold puff pastry sheet on an ungreased baking sheet.
3. Cut into 4 squares.
4. Brush with beaten egg; sprinkle with thyme.
5. Bake 12 minutes until golden.
6. Heat cream of chicken soup, milk, and 1/2 teaspoon thyme in a large skillet.
7. Add chicken, stir-fry veggies, corn, and green onions.
8. Simmer, covered, 5 minutes until veggies are tender.
9. Spoon into serving bowls.
10. Cut pastry squares in half diagonally; put 2 on each bowl.
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