Ingredients
>
1 (12 oz) bag frozen Steam Ready Mixed Vegetables
>
1 1/2 cups shredded rotisserie chicken
>
1/2 (10.5 oz) can canned 98% fat-free condensed cream of chicken soup
>
1/4 tsp dried thyme
>
Cooking spray
>
Flour, as needed for dusting
>
1 (17.3 oz) pkg frozen puff pastry sheets, thawed
>
1 large egg
Steps
1
Preheat oven to 425°F. Microwave the mixed vegetables according to package directions and cool slightly. In a medium bowl, combine vegetables, chicken, condensed soup, thyme, and ¼ cup water. Season well with salt and pepper.
2
Generously coat cups of a 12-cup muffin pan with cooking spray. On a surface lightly dusted with flour, roll 1 puff pastry sheet into a 12x12-inch square. Cut into 6 equal squares. Press puff pastry squares into muffin cups. Repeat with remaining puff pastry sheet.
3
Divide chicken mixture among puff pastry cups (about 3 tbsp filling each). Fold the corners of the puff pastry over filling so they meet in the middle and pinch together. In a small bowl, beat the egg with 1 tbsp water and brush over tops. Bake 20–25 min., until crust is golden and crisp.
