Serves 4 – 6

• 2 sheets puff pastry
• 400g can condensed cream of chicken soup
• ½ cooked chicken without skin, cubed
• 500g frozen mixed vegies, thawed

Preheat oven 180C. Line a non-stick pie dish with first sheet of pastry. Combine remaining ingredients in a bowl, season with sea salt and pepper and pour into pastry. Cover with remaining sheet, seal edges well by pressing with a fork. Cut several slits in the pie lid and bake for 30 minutes, or until lid is golden brown.
Optional: Brush with beaten egg or milk for a very presentable finish.
This re-defines fast & fabulous!