Lemon Chicken & Asparagus Pot Pie
- 1 tablespoon butter OR margarine
- 2 cups sliced button, shiitake or other mushrooms
- 1/4 cup finely chopped green onion
- 1 teaspoon tarragon
- 1/2 teaspoon fine-grind black pepper
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 11/2 cups milk
- 2 tablespoons Argo or Kingsford's Corn Starch
- 2 cups cubed, cooked chicken
- 2 cups frozen chopped asparagus, thawed
- 1 package (8 ounces) crescent roll dough
Directions
Preheat oven to 375°.
Melt butter in a large skillet over medium heat. Add mushrooms, onion, tarragon, pepper and salt. Cook and stir frequently for 5 minutes or until softened. Stir in lemon juice. Whisk the milk with the cornstarch. Gradually stir into the mushroom mixture. Bring to a boil, stirring until thickened. Stir in the chicken and asparagus and remove the heat.
Spray six 1-cup ramekins with cooking spray. Transfer the filling mixture to prepared ramekins. Unroll the crescent dough and seal the perforations using fingertips. Cut into six squares.
Gently stretch each square of dough to cover each ramekin, allowing the edges to overhang. Place ramekins on a baking sheet. Bake for 12 to 15 minutes or until top is golden and filling is warmed through.
Recipe Tip: Flavors like tarragon, asparagus and mushroom tend mainly to please adult palates. To make this recipe a home run with kids, substitute mixed vegetables, green beans, peas, carrots or broccoli in place of the asparagus. Try using parsley flakes in place of tarragon.
For more information, visit www.argostarch.com or the Web site www.breadworld.com.
(NAPSI)
