Chicken and mushroom tart slice with puff pastry crust Premium Photo


2 lbs. chicken breast

12 oz. frozen peas and carrots, thawed

2 c. frozen diced potatoes, thawed

1 onion, sliced into rings

2 can cream of chicken condensed soup

2 c. water

4 cans refrigerated crescent rolls

1/2 tsp. poultry seasoning

salt and pepper to taste


  • Place the wire rack into the cooking pan. Place the chicken breasts and slice onion onto the rack.
  • Cook chicken breasts and onion for 10 minutes at 320°F, until chicken is cooked through.
  • Allow to cool. Wipe clean the cooking pan.
  • Dice the chicken into 1/2″ cubes. And chop the cooked onion into small pieces.
  • Unroll 2 cans of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up the sides of cooking pan. Don’t worry if sides do not go all the way up.
  • Bake for 6 minutes at 320°F or until the crust is lightly browned. Allow to cool. In a large saucepan, combine chicken cubes, diced onion, water, potatoes and peas and carrots.
  • Stir and cook over medium heat until ingredients are warm (5-10 minutes).
  • Add the soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.
  • Pour chicken mixture over the baked crust and spread evenly.
  • Unroll the other 2 cans of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
  • Bake for 20 minutes at 320°F or until top is golden brown.