Ingredients:

2 sheets puff pastry

400 g can condensed cream of chicken soup

½ cooked chicken without skin, cubed

500 g frozen mixed vegies, thawed

Directions:

1. Preheat oven 180C / 375F.

2. Line a non-stick pie dish with first sheet of pastry.

3. Combine remaining ingredients in a bowl, season with sea salt and pepper and pour into pastry.

4. Cover with remaining sheet, seal edges well by pressing with a fork.

5. Trim the edge to neaten, then cut several slits in the pie lid.

6. Bake for 30 to 40 minutes, or until lid is golden brown.

Bon Appetit!