Chicken and Rice Pot Pie
1 cup uncooked rice
3 1/2 cups frozen carrots, peas and corn blend
1/4 teaspoon cracked black pepper
2 cans (15 ounces each) cream of chicken soup
2 cups water
1 cup milk
1/2 pound chicken breast, cut into 1/2-inch pieces
1 sheet puff pastry
Heat oven to 375°F.
Mix rice, vegetables, pepper, soup, water, milk and chicken in casserole dish. Cover with foil and bake for 45 minutes.
Top with puff pastry dough, and continue baking for an additional 30 minutes, or until pastry is golden brown.