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Chicken & Mushrooms over Puff Pastry

Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 pound chicken breasts cooked and cut into bite-sized pieces
  • 1 small onion chopped
  • 1 teaspoon garlic minced
  • 1 can cream of mushroom condensed soup
  • 1 can cream of celery condensed soup
  • 1 8-ounce package mushrooms (your choice) washed and sliced
  • splash white wine or sherry
  • salt and pepper to taste
  • 1 teaspoon Herbs de Provence
  • 1 box Pepperidge Farm Puff Pastry Shells
  • 1 can no salt added sweet peas (I prefer Le Sueur)

Instructions

  1. Preheat the oven to 425℉.

  2. In a large stockpot, sauté the onion and garlic in the olive oil over medium heat for 2-3 minutes. Add the chicken, 2 cans of soup, wine, and mushrooms. Stir well. This mixture will be thick, but it will thin as it cooks. If necessary, add wine (or water or chicken broth) to thin the sauce.

  3. Season the mixture with Herbs de Provene, salt, and pepper.

  4. While cooking the sauce, bake the puff pastry according to the package directions. DO NOT open the oven door while baking.

  5. Heat the peas in a small saucepan while the pastry bakes.

  6. When the puff pastries are one, remove from the oven and plate them. Cover each pastry with the chicken mixture and s eve with a side of peas.