Lisa's Southern Kitchen

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Ingredients:

• 1 lb. Shredded Cooked Chicken

• 1 pint Fresh Baby Bella Mushrooms, stem removed and chopped

• 1 pint Fresh White Button Mushrooms, stem removed and chopped.

• 2 Store Brought Puff Pastry

• 6 tbsp. Flour

• Salt and Black Pepper to taste

• 1 cup Chicken Broth

• 1 Egg

Instructions;

1. Preheat oven to 350 degrees and grease a baking pan with cooking spray.
2. In a skillet over med high heat add in mushrooms and cook for 3 minutes. In a bowl of water and add in the mushrooms.
3. In a same skillet over med high heat add in onions, cook until tender and add in chicken and mushrooms, chicken broth and salt, back pepper, stir well until combined and bubbly hot. Remove from heat.
4. Lay one puff pastry in the bottom of greased baking pan and spoon the mixture out evenly over puff pastry. Lay second second puff pastry over top of the filling.
5. Bake for 15 minutes until light golden brown and let cool for 10 minutes before serving.