Name: Mini chicken and squash pies
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: Makes 8 mini pies
Ingredients: 4 Exceldor boneless chicken breasts; Salt and pepper, to taste; 1 tbsp. (15 ml) olive oil; 1 397 g pack frozen puff pastry, thawed; 1 beaten egg yolk; 284 ml can condensed mushroom cream; 2 cups (500 ml) chicken broth; ¹⁄³ cup (80 ml) white wine; 3 tbsp. (45 ml) butter; 1 onion, minced; 2 tsp. (10 ml) garlic, minced; ¼ cup (60 ml) all-purpose flour; 1 ½ cup (375 ml) diced Butternut squash; 1 cup (250 ml) frozen green peas; 2 tbsp (30 ml.) fresh parsley, chopped; 3 small potatoes, diced; Salt and pepper, to taste

284 ml can condensed mushroom cream

2 cups (500 ml) chicken broth

¹⁄³ cup (80 ml) white wine

3 tbsp. (45 ml) butter

1 onion, minced

2 tsp. (10 ml) garlic, minced

¼ cup (60 ml) all-purpose flour

1 ½ cup (375 ml) diced Butternut squash

1 cup (250 ml) frozen green peas

2 tbsp (30 ml.) fresh parsley, chopped

3 small potatoes, diced

Salt and pepper, to taste

Mini chicken and squash pies

Ingredients

Sauce:

Directions