Ridiculously Easy Chicken Pot Pie With Puff Pastry (omac)

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 frozen oriental-style vegetables, thawed
• 10 1/2 ounces mushroom soup or 10 1/2 ounces cream of celery soup or 10 1/2 ounces cream of broccoli soup or 10 1/2 ounces cream of potato soup
• 3 -4 cups cooked chicken
• 1 teaspoon soy sauce (optional)
• salt and pepper, to taste
• 397 g puff pastry, thawed

Recipe

• 1 the night before, add the frozen vegetables to a 8 x 8 baking dish. add enough frozen chicken to fill the dish. cover and thaw in the fridge overnight.
• 2 the next day, add a can of soup and season with salt and pepper or any other seasonings that is desired (it was at this point i did cut the veggies down to bit size pieces).
• 3 preheat oven to 375°f.
• 4 top with puff pastry. bake in oven for 45 minutes or until pastry is cooked and lightly browned. let sit for 5 - 10 minutes, depending on size of vegetables (some really retain their heat).
• 5 omac: combine the soup, vegetables and chicken. mix well. arrange in an 8 x 8 cooking dish. freeze. once it is frozen, remove the veggie/chicken from the cooking dish and wrap in freezer wrap. mark with date and use within 1 - 2 months. to use: defrost in the fridge and continue with step 3.