INGREDIENTS
2 cups
Rotisserie chicken
2 cups
Asparagus
2 cups
Mushrooms
2 tsp
Parsley, dried
2 cups
Pearl onions, fresh
2 cups
Potatoes
1/2 tsp
Thyme, dried
3 tsp
Chicken bouillon granules
3 tbsp
Cornstarch
10
sheets Fillo dough
1
Salt and pepper
1 tbsp
Olive oil
3 tbsp
Butter
1/2 cup
Milk
3 tbsp
Cooking sherry
2 cups
Water, hot