1 roll of puff pie pastry defrosted but cold as it makes working with it easier
1 cup cooked chicken
1 cup frozen peas and carrots (I added half a cup of frozen corn as well)
1/2 cup cream of chicken condensed soup but I've also used cream for mushrooms before
4 oz cream cheese
1/2 cup cheddar cheese (I've used more cheese on occasion)
Optional: if you wish to add mushrooms be careful as mushrooms seems to have a lot of juices when cooking. Rather precook the mushrooms and use them then.
I have also added green/red/yellow peppers.
Preheat your oven to 375F/180°C.
In a large bowl, combine your frozen veggies, cheddar cheese, and chicken.
In a separate bowl mix together the cream cheese and the condensed soup and then add it to the chicken-veggie mixture.
Spread the puff pastry out on wax/parchment paper and place that on a baking pan.
The pie mixture may seem dry to you but DON'T be tempted to add anything as this mixture becomes more runny while cooking.
Leaving 71/2 cm or 3 inches in the middle, make cuts down the side of the dough 21/2 cm or an inch apart on both sides.
Spread/pile your pie mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue doing this down the pastry, alternating sides until it is completely folded over.
Pinch the ends of the dough to keep the filling inside while it bakes.
Bake for 20 to 25 minutes so that the top is nice and golden brown.
I served this meal up with roast potatoes and salad.
Let it stand about 10 minutes before cutting in to it.
Aaaaaannnnndddd guaranteed you have a winner!