Ingredients
5 red potatoes, diced
1 cup carrots, chopped
1½ cups peas, frozen
28 oz cream of chicken soup
2 cups milk
1 tsp sugar
2 sheets puff pastry dough
1 rotisserie chicken, shredded
Salt and pepper, to taste
Preparation
Preheat the oven at 400 degrees F.
Boil the potatoes and carrots until they’re tender.
Drain the liquid and add the peas. Set this aside.
Combine the soup, milk, and sugar in a pot and bring it to a simmer.
Add in the chicken, potatoes, carrots, and peas and let it simmer until warm while stirring frequently.
Line 6 pieces of 5 to 6 inch-foil tins with the first sheet of puff pastry dough and scoop the mixture into the shells.
Moisten the edges of the pastry dough, top the tins with more dough using the second sheet, and press the edges to the rim to seal together. Bake for 18 minutes.
Serve immediately and enjoy!
