Ridiculously Easy Chicken Pot Pie With Puff Pastry (Omac) - cooking recipe

Ingredients

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

Preparation

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.
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).
Preheat oven to 375\u00b0F.
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).
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.