• Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.
• Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
• Stir the soup, milk and mustard in the skillet and heat to a boil. Return the chicken to the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.
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