Chicken Dijon in Pastry Shells

This in one recipe that my husband loves. It is very simple, some what quick and different from a lot of recipes out there. We always double it for our family. The recipe posted is for a normal serving. We usually eat these with some type of fresh fruit.

Chicken Dijon in Pastry Shells

1 package {10 oz} frozen Puff Pastry Shells

2 tablespoons butter or margarine

1 pound {about 3 large} skinless, boneless chicken breasts ~ but into bite sized pieces

1 1/2 cups broccoli flowerets

1 1/2 cups sliced muchrooms

1 can cream of chicken & broccoli soup

1/4 cup milk 

2 tablespoons Dijon mustard

Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, melt 1 tablespoon butter/margarine and cook chicken until fully done.  Remove and set aside. In same skillet, melt remaining butter/margarine and cook broccoli and mushrooms till tender and liquid is evaporated.  Stir often. Then add in soup, milk and mustard.  Mix well and heat to a light boil.  Add chicken back into skillet and heat through. Pull centers of pastry shells out. Spoon chicken mixture into center of shells. Add as much mixture as desired.