“We like this in the winter after a long day's work. Goes together in about fifteen minutes, and cooks in 15 and tastes like you spent all day in the kitchen. It may seem strange using the puff pastry for this, but it really makes the dish, as it is nice and crispy-flaky on top.”

Ingredients Nutrition

  • 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


  1. Preheat oven to 375°F.
  2. Pull the chicken off your bird into bite-size pieces or use leftover chicken, or turkey, or whatever cooked poultry you have on hand.
  3. Place equal amounts of chicken in two oven-proof ceramic bowls, or put in one baking dish if you don't have individual bowls.
  4. The individual bowls are very nice though for this recipe.
  5. Mix soup, stock, carrots, and peas in a pot and bring to a boil.
  6. 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.
  7. Caution, the liquid inside is EXTREMELY hot.
  8. You can easily double this for four people.

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