3 lbs. boneless, skinless chicken breasts, cubed
2 Family size Cans Cream of Chicken Soup
1 onion, sliced
3 lbs. red potatoes, cubed
1 bag frozen mixed veggies (can sub. fresh) 2 cans corn, drained
1 box Pepperidge Farm Frozen Puff Pastry
1 tbsp water
Slice chicken breast into cubes. Put in crock pot with sliced onion and the two cans of Cream of Chicken soup. Do not add water. Cover & cook on low for 4-6 hours or high for 2-6 hours. Once the chicken is about 1/2 cooked, wash & cube the red potatoes and add those to the pot. Add the frozen, mixed veggies and the two cans of (drained) corn to the pot for about two hours. Thaw out the puff pastry for about 40 minutes. Pour the crock pot's contents into a 9 x 13" casserole pan. Preheat oven to 375°. Roll out the puff pastry and combine both sheets to cover the casserole. Be sure to slice a few vent holes in the top of the pastry. In a small bowl, stir to combine the egg & water. Lightly brush the mixture on top before putting the casserole into the oven. Bake at 375° for 30 minutes or until the pastry is golden brown and cooked.
Note: This recipe makes A LOT of food! I use a 5 qt crockpot and we usually have leftovers for two nights & for our lunches, too!