INGREDIENTS
2 rotisserie chickens, shredded
½ c onions, chopped
½ c cremini mushrooms, cut
1 cup frozen vegetables each: peas, carrots, thawed
¼ parsley, chopped
¼ cup butter
½ cup flour
½ cup white wine
1 cup chicken stock or 1 cup whole milk
1 teaspoon thyme, chopped
2 puff pastry squares
1 egg
DIRECTIONS
Shred chicken and place in bowl.
Sauté onions and mushrooms in olive oil and add to chicken.
Add vegetables and chopped parsley.
Melt butter and stir in flour. Cook stirring constantly. Whisk in wine and chicken stock and milk.
Season with thyme and salt and pepper.
Add vegetables to chicken and add flour mixture. Mix well.
Preheat oven to 400 degrees.
Place puff pastry sheets on floured surface.
Place heaping tablespoons on each piece. Put egg wash on sides of dough. Press on a diagonal.
Press down with fork
Brush each pastry with egg wash.
Bake at 400 degrees for 12-15 minutes until golden brown. Can be served with gravy
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