INGREDIENTS
3 cups
Chicken, cooked
1
Bay leaf
3 15 ounce cans
Butternut squash
2 tbsp
Parsley, fresh
1 tsp
Thyme, fresh
2 cups
Vegetable medley, frozen
1
Egg, large
1 cup
Chicken stock
1
Par-baked puff pastry squares
1
sheet Puff pastry, frozen
2 tbsp
Butter
2 tbsp
Sherry, dry