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Prep Time 25 mins
Cook Time 30 mins
Course Main Course
Cuisine American


  • star cookie cutter


  • 3 tablespoons butter divided
  • 3 garlic cloves minced
  • 4-6 chicken tenders
  • 1/2 pound assorted fresh mushrooms sliced
  • 12-16 asparagus spears cut into 1 inch pieces
  • 2 ounces thin prosciutto slices cut into thin strips
  • 1 cup low-salt chicken broth
  • 1/2 cup sherry
  • 2 teaspoons grated lemon peel
  • 2 teaspoons chopped fresh thyme {lemon thyme if possible}
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons cornstarch mixed with 1/2 cup water
  • 1/2 cup finely grated Parmesan cheese
  • 1 sheet Puff pastry thawed
  • 1 egg


  • Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add garlic; sauté chicken quickly until tenders are browned, about 5 minutes. Remove chicken and set aside.
  • Brown mushrooms in same skillet. When mushrooms are just about done add asparagus and stir fry for about 2 minutes.
  • Toss prosciutto in to brown.
  • Add broth, sherry, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors.
  • Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. Rough chop chicken and add it back to pan.
  • Transfer mixture to 8×8 -inch glass or ceramic baking dish. Sprinkle Parmesan over.
  • Cut stars out of puff pastry with a cookie cutter and put on top of chicken mixture. Brush stars with an egg wash. Bake at 400 until bubbly and pastry is golden, about 30 minutes. Serves 2-4
Keyword chicken casserole, chicken pot pie, chicken, mushrooms, asparagus bake, puff pastry