1 package puff pastry rounds thawed
1 lb chicken breast or tenders
1 16 ounce bag frozen mixed vegetables
(peas, carrots, onion, corn, beans, potatoes)
2 cans cream of chicken soup
1 cup of chicken stock
1/3 cup heavy cream
Combine chicken, mixed vegetable, chicken soup, chicken stock and heavy cream in a slow cooker. Cook on low for 6-8 hours. Remove chicken, shred and return to slow cooker.
Cook puff pastry rounds according to package directions. Slice in half. Spoon 2 cups of the chicken mixture over half of puff pastry. Place other half on top of chicken mixture. Viola!
Dinner is served!