Simple, Simple, Simple... and WAY delicious!
1 box puff pastry (comes with two sheets, defrost both sheets according to directions)
1 large can cream of chicken soup (family size can)
1 bag mixed veggies (corn, peas, carrots, green beans)
4 large potatoes, peeled and cut into bite size chunks
2-3 large chicken breasts, trimmed and skinned
optional : add one large chopped yellow onion.
Use salt, pepper, garlic powder, onion powder to taste.
Boil or roast your chicken breasts and either shred or cut into chunks. Place in large mixing bowl and pour in your mixed veggies and your can of soup. Microwave your potatoes for about 5 minutes or until slightly starting to cook. Preheat oven to 400 degrees.
Mix your potatoes into your mix, and line the bottom (not the sides) of a 9x13 glass pyrex dish with some puff pastry. Bake for 10 minutes or until slightly browned, then pour mixture on top, smooth out, and top with last sheet of puff pastry. You will need to trim it to fit, kitchen shears work best for working with puff pastry. Brush the top with a beat egg, bake at 400 degrees for 25-30 minutes until crust is golden brown and filling is bubbly.
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