Creamy Mushroom and Chicken Saute on Puff Pastry Shells

4 T. butter
1 large leek, thinly sliced (white part only)
1 lb. mixed mushrooms, such as shiitake, crimini, Portobello and button
2 lbs. boneless and skinless chicken breasts, cut into 1/2" wide x 2" long pieces
1/3 cup flour
1 1/2 cups half and half
1 1/2 cups chicken broth
1 tsp. dried thyme
1 tsp. Kosher salt
1/2 tsp. ground black pepper
1 pkg. prepared polenta in a cylinder or 1 pkg. of 6 puff pastry shells, baked
Garnish: fresh parsley, Parmesan shavings

In a saute pan, heat butter. Add leek and cook into soft. Add mushrooms and chicken; cook on medium heat for 3-5 minutes, stirring often. Add flour and stir until mixed into the chicken and mushrooms, then add half and half, broth, thyme, salt and pepper. Stir; and cook on low heat until thickened slightly. Taste for seasoning.

Cut the polentat into 3/4″ thick slices. Place on grill or in a buttered pan and cook for 1 minute per side, until golden. Top each slice with about 1-1 1/2 cups of chicken mixture.

For Pull Pastry shell: Place baked shell on serving platter, remove the inner circle of dough to make a hollow shell. Fill with about 1-1 1/2 cups of chicken mixture. Top each with chopped fresh parsley and Parmesan shavings. Serves 6.

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