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Combine the cream of chicken and cream of celery soup in a small pan and heat on low. Heat the bag of steam vegetables for approximately half of the suggested time on the bag. (You don't want them completely heated through.)
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Add vegetables to soup mixture then add salt and pepper to taste. (I prefer kosher salt and fresh ground pepper)
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Shred the chicken to have on hand for assembly.
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Using small oven safe dishes, cut out the pastry for individual toppers.
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Assemble each personalized dish by layering chicken and then a few spoonfuls of soup/vegetable mixture. Repeat until you get to the top of the dish. (approx. 2 layers)
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Top with puff pastry and press the sides around the edges. Cut a small slit in the top to let it vent, then lightly brush on an egg wash (beaten egg with a few dashes of water).
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Put in over on 350 degrees for 15-20, until lightly brown.