CHICKEN PIE Serves 6. 2 sheets puff pastry 400g (14 oz.) can condensed cream of chicken soup ½ roast chicken, cubed 500g (17 0z.) mixed frozen veggies, thawed Preheat oven 375F/180C. Line a non-stick pie dish with first sheet of pastry. Combine remaining ingredients in a bowl, season and pour into pastry. Top with remaining sheet, seal edges by pressing with a fork. Pierce the lid and bake for 30 minutes, or until golden brown. Optional: Brush with egg for a beautiful finish.