Ingredients
1cupsweet onion,diced
1ribcelery,chopped
3garlic cloves,minced
¼cupwater
2lbschicken breasts,boneless, skinless
½tspseasoned salt
½green bell pepper,diced
1red bell pepper,diced
8ozmushrooms,sliced
10½ozcream of chicken of soup
1cupchicken broth
8ozcream cheese
2tbspcornstarch
2tbspwater
1½cupsfrozen peas
1boxPuff Pastry Sheets,(17.3 oz), 2 sheets, thawed
1egg
1tbspwater
Preparation
Mix onion, celery, garlic, and water together in a bowl. Cover with plastic wrap and microwave for 5 minutes (stir halfway through) until onions are translucent.
Place chicken in the bottom of a slow cooker and sprinkle with seasoned salt. Add the onion mixture, bell peppers, and mushrooms.
Mix the soup and chicken broth together and then pour in the slow cooker. Cover and cook on Low for 3 hours.
Mix the cornstarch and water together in a small dish and add to the slow cooker along with the cream cheese and peas. Mix in and cook for 30 minutes, uncovered.
Meanwhile, make the puff pastry. Grease a baking sheet or line with parchment paper. Unfold the pastry sheets and cut each into 4 squares.
For each square, cut a thin strip almost all the way through on each side. Wet the dough with fingers and then pull each thin strip onto the adjacent edge and lightly press down. Continue with each square.
Mix the egg and water together and then lightly brush the square with it.
Bake for 12 to 15 minutes at 400 degrees F until puffed and golden.
Shred the chicken. Spoon the chicken mixture over each puff pastry and serve.
