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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 1 cup shredded cooked chicken
- 1 (14 ounce) can cream of mushroom soup
- 12 cup chicken stock
- 14 cup frozen peas
- 14 cup frozen carrots, pieces
- pepper
- 2 sheets puff pastry
Method
- Preheat oven to 375F.
- Pull the chicken off your bird into bite-size pieces or use leftover chicken, or turkey, or whatever cooked poultry you have on hand.
- Place equal amounts of chicken in two oven-proof ceramic bowls, or put in one baking dish if you don't have individual bowls.
- The individual bowls are very nice though for this recipe.
- Mix soup, stock, carrots, and peas in a pot and bring to a boil.
- Pour boiling soup mixture over chicken, brush puff pastry with oil, THEN cover the mixture in the bowl with it and bake for 15-20 minutes or until the dough is golden on top.
- Caution, the liquid inside is EXTREMELY hot.
- You can easily double this for four people.
