Quick Chicken Pot Pie

• 1 can chicken a la king soup (or 1 jar Uncle Ben's Country Chicken simmer sauce)
• 4 cups california-blend frozen vegetables (broccoli, cauliflower, carrots, green beans)
• 3 cooked chicken breasts
• 14 teaspoon dried tarragon
• 7 ounces packages frozen puff pastry, thawed

1. Preheat oven to 425 degrees F.
2. Pour simmer sauce into a medium-sized saucepan.
3. Rinse vegetables under cold water to remove ice crystals, then add to saucepan.
4. Set over medium heat.
5. Cut up chicken into bite-sized chunks.
6. Stir into vegetable mixture, along with tarragon.
7. Cover saucepan.
8. When mixture comes to a boil, reduce heat and simmer, covered for 15 minutes, stirring often.
9. Pour mixture into a 6-cup casserole dish or deep 10-inch pie plate.
10. Roll out pastry on a lightly floured surface to 1/8-inch thickness.
11. Place over filling in casserole dish.
12. Trim pastry to 1 inch beyond rim of dish.
13. Seal by pinching pastry firmly against edge of dish.
14. Slash steam vents in top.
15. Bake in centre of oven until pastry is golden, about 20 to 25 minutes.

chicken, californiablend, chicken breasts, tarragon, pastry

Taken from www.food.com/recipe/quick-chicken-pot-pie-69118 (may not work)