1 rotisserie chicken
1 onion
1 container mushrooms, diced
2 cups frozen peas and carrots
1
Sauté onion till slightly browned , add mushrooms. Cook for 5 mins. Then add the frozen veggies.
2
Add in the shredded chicken
3
Next, your going to add in the liquid
4
To make the slurry: 2 cups chicken broth, 4 tbsp flour
5
Mix together cold, till flour is mixed in
6
Add to the veggies and chicken. Bring to a boil and let cook till thick.
7
Now for the dough. Take puff pastry ( I used pepperidge farm), roll and put in a circle pie dish, cut the extras so nothing is hanging over.
8
Fill with the filling
9
Take the other pastry sheet , roll it out and place ontop. Again cut around the circle to keep it looking clean.
10
Egg wash the top. And make an X in the middle
11
Bake at 400 for 25-30 mins till golden brown
Ingredients
1 rotisserie chicken
1 onion
1 container mushrooms, diced
2 cups frozen peas and carrots