In a medium saucepan, heat little olive oil and cook the chicken pieces. Break a piece in half to check it is cooked through (should be white). Once cooked, set chicken aside.

Add the packets of Cream of Mushroom Cup A Soup to the saucepan together with1 cup boiling water and bring to the boil. Once mixture begins to thicken, reduce to low heat.

Add the vegetables, chicken pieces and some pepper to the mixture. Stir slowly on low heat for approx 5 minutes. Transfer mixture to a bowl to cool.

Preheat oven to 220 degrees. Lay one sheet of puff pastry on a piece of baking paper and place on oven tray. Spoon the cooled mixture onto one half of the sheet, leaving a border of 1 inch. Fold the puff pastry over the mixture to close. Using the back of a fork, press down on the 1 inch border to seal. Brush the top of pastry with a little olive oil.

Repeat with the second sheet of puff pastry using remaining mixture.

Place both pastries in the oven for approx 20 minutes. Once sheets have puffed up and have a nice golden brown colour to them, they should be ready.