Super Easy Chicken Pot Pie

• 6 boneless skinless chicken breasts
• 12 -18 puff pastry shells
• 2 -3 tablespoons olive oil
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) cancambell's cheese soup
• 1 lb frozen mixed vegetables (I like the ones with brocolli, cauliflower, and carrots)
• 1 cup milk
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• salt and pepper

1. Cube the chicken into bite size pieces.
2. Heat olive oil in a 4 qt pan and add chicken.
3. Season with cumin, garlic powder, and salt and pepper.
4. Once the chicken has browned, remove from pan.
5. Sautee vegetable in chicken dripping until tender yet crisp.
6. Add chicken back to vegetables.
7. Turn heat to med.
8. Put in cream of chicken soup, cheese soup and milk.
9. Add more salt and pepper if desired.
10. While filling is simmering, cook puff pastries according to package directions.
11. When pastries are done, fill with chicken and vegetable mixture and serve.
12. Any left over filling can be thinned down with chicken broth and made into soup.

chicken breasts, pastry shells, olive oil, cream of chicken soup, mixed vegetables, milk, cumin, garlic, salt

Taken from www.food.com/recipe/super-easy-chicken-pot-pie-431189 (may not work)