Chicken Pot Pie

Thank You Food Network, for showing me the way to work with puff pastry. I owe this one to you...

Ingredients:
2 cans Cream of Chicken Soup
1 can of milk
1 and 1/2 cups of precooked chicken chunks (I use chicken strips from the grocery store deli)
1 potato, nuked for 8-10 minutes, then peeled and chopped
10 baby carrots sliced into coins
1/2 cup frozen peas
1 slice of onion, minced
1 clove of garlic, pressed or minced
2 stalks of celery, diced
1T fresh parsley, chopped (or 1t dried)
1t salt
1t black pepper
1t chicken grill seasoning (other herbs to try include thyme, basil and marjoram)
1 pkg puff pastry (frozen)
1 egg (plus a little water)

Directions:
1. Unwrap and set puff pastry out to thaw
2. Heat soup and milk in a large saucepan on the stove over medium heat
3. Add chicken chunks, veggies, and herbs and cook for 10-15 minutes adding more milk if necessary, but do not let it get too thin and runny
4. Preheat oven to the temperature indicated on the puff pastry package
5. Pour chicken soup mixture into a large baking dish or 9x13 pan
6. Place a single layer of puff pastry across the top of the soup mixture to cover it completely. You may have to cut it to fit properly
7. Whisk the egg and a little water in a bowl and brush it on the puff pastry- this is essential, do not skip this step
8. Bake 30-40 minutes or until the puff pastry has risen and is golden brown

This recipe is easy and delicious! You can even substitute a frozen veggie mix if you want. Or substitute the soup for Cream of Mushroom and delete the meat completely, or switch it to turkey or pork or... whatever! It's really versatile and is a great dish for using up the contents of your fridge.