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1
Boil the chicken in a pot of water with salt and pepper for about 45 minutes 1 hour.
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2
Debone, remove skin, reserve stock.
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3
Set chicken aside.
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4
Preheat oven to 425 degrees.
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5
Mix the 3 cans of soup together and set aside.
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6
While the chicken is in the pot boiling:
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7
Using a large skillet, saute onion, celery, and jalapeno pepper in olive oil until tender (about 5 10 minutes).
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8
Add mushrooms and zucchini and continue to saute.
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9
Turn up the heat, add garlic and stir for about a minute or so then pour in the wine.
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10
Add the soup mixture and gradually add some of the reserved stock until desired consistency.
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11
You dont want it too soupy.
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12
Tie the rosemary and thyme together with some kitchen twine and add to the pan along with the bay leaves, peas, and seasonings (you need to taste and make sure you dont need any more seasonings).
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13
Let this simmer for about 30 minutes or longer.... you may have to add a little more stock if the mixture gets too thick.
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14
Stir in the chicken, spinach, parsley, and green onions, and more stock if necessary.
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15
Remove the rosemary, thyme and bay leaves.
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16
Ladle the chicken mixture into individual oven safe bowls and top with the pastry rounds.
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17
If you want to be creative, cut some of the left over pastry with cookie cutters to put on top of the pies.
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18
Brush the top of the pastry with egg wash and sprinkle with garlic salt.
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19
Bake in the oven for about 30 minutes (you are basically just cooking the pastry).
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20
Let cool for about 5 minutes and dig in!
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21
Enjoy!
