All the comfort of chicken pot pie with all the beauty of presentation!
- 16 PeopleServings
- 8 ounce Mushrooms Sliced
- 1 medium Onion Sliced
- 2-4 tablespoon Olive Oil
- 1/4 cup Flour
- 1 cup Soy Milk/Chicken Stock/Water
- 1/4 cup Wine (optional)
- 2 cup Cooked Chicken ex: Rotisserie
- 16 ounce Bag of Frozen Mixed Veggies of Your Preference You could substitute fresh but it'll cut the ease
- 1 box Puff Pastry 2 Sheets
Sautee the mushrooms and onions in the oil. Add the flour until browned, then add the liquid. (If you're using the wine, reduce your other liquid to 3/4 cup.) Let the sauce thicken, then set half aside.
Add the vegetables and chicken to the sauce still on the stove and simmer until heated through, stirring every meanwhile.
Cut the puff pastry sheets into 8 squares and fill with chicken mixture. Gather up into packets or flip into turnovers.
Bake for 10-15 minutes at 350.
Serve with the remaining sauce atop.
*Just a side note: Using red wine introduces a bolder flavor but will discolor the sauce to a strange grey.