200 degrees C).
Roll puff pastry sheets out a flat work
Thaw the puff pastry for about 40 minutes, once
aking dish. Add enough frozen chicken to fill the dish. Cover
n chicken strips, jalapeno jelly, thyme, and salt.
Unfold puff pastry sheet
-inch glass pie plate.
Roll out the puff pastry sheet to
lace one unfolded sheet of puff pastry on the parchment or sprayed
remove from heat.
Mix chicken broth,flour and milk in
n a medium saucepan. Add chicken and return to a boil
). Spray a 9-inch pie plate with non-fat cooking
he temperature recommended for puff pastry shells.
Bake puff pastry shells according to
lightly floured surface, roll pastry out to a 12\"x8
Leave to cool. Mix the chicken, leeks, sour cream and mustard
chicken larger than
ze pieces of chicken breasts, 1/
rlic.
Season the pounded chicken with salt and freshly
at until softened. Add the chicken, and cook until browned on
an with parchment paper. Place puff pastry shells on prepared pan.
Heat oven to 400 degrees F.
Take pastry out of freezer to thaw while preparing filling.
Heat gravy in large skillet.
Cook vegetables as directed.
Add cooked vegetables to skillet with gravy.
Add cooked chicken to skillet.
Pour mixture into baking dish.
Place puff pastry over filling.
Bake for 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool..
Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry.
Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.
arlic and egg yolk. Place chicken breasts in a shallow glass