- 1 cup Chicken, diced
- 1/2 cup Chopped Onion
- 1 teaspoon Salt
- 2 tablespoons Butter
- 2 14.5 ounce cans Mixed Vegetables, drained
- 10 1/2 ounces Cream Of Chicken Soup
- 2 sheets Puff Pastry, thawed
- 1 tablespoon Chopped Parsley
Preheat oven to 375°F. Spray 6 ramekins with nonstick cooking spray. Set aside.
In saute pan add chicken, onion, salt and butter. Cook for 5 minutes. Set aside.
In large bowl add vegetables, cream of chicken and chicken mixture. Stir in parsley.
Separate mixture in ramekins.
Roll out puff pastry. Cut 6 even circles to top ramekins. Press edges closed. Poke four times in the top of each pie with a fork.
Brush with egg wash (egg and water whisked together)
Bake for 25-30 minutes or until tops are golden brown.
Serve and ENJOY!