Ridiculously Easy Chicken Pot Pie With Puff Pastry (Omac)

• 1 frozen oriental-style vegetables, thawed
• 10 1/2 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

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 375u0b0F.
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.

vegetables, cream of broccoli soup, soy sauce, salt, pastry

Taken from www.food.com/recipe/ridiculously-easy-chicken-pot-pie-with-puff-pastry-omac-327086 (may not work)