8 frozen patty shells
2 tbsp. butter
3 tbsp. all-purpose flour
1 1/4 c. hot chicken broth
2 tbsp. sherry
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. cubed chicken
1/2 c. cooked frozen peas
1/4 c. drained canned mushrooms

Preheat oven to 450 degrees. Place frozen patty shells on ungreased baking sheet. Reduce temperature to 400 degrees and bake shells 20-25 minutes or until golden. Cool on wire rack. In a 2 quart saucepan, melt butter. Stir in flour until blended. Cook over low heat, stirring, about 2 minutes. Add chicken broth; cook, stirring, until thickened. Stir in sherry, salt and pepper, then chicken, peas and mushrooms. Cook until heated through. Fill each patty shell with 1/4 cup chicken mixture.

Note: Substitute leftover turkey for chicken. If chicken is raw, poach in 1 3/4 cups water with 1 sliced carrot and 1 celery stalk, until chicken is tender, about 20 minutes. Strain liquid. Measure 1 3/4 cups for broth.