Instructions: Remove skin from chicken and shred meat into bite-size chunks. Measure 4 cups and set aside, reserving any remaining chicken for another use. Remove puff pastry sheet from box and thaw at room temperature. Meanwhile, scrub potatoes and cut into 1/2 inch cubes (peeling is not necessary). Place in large pot along with carrots. Barely cover with hot water. Cover; bring to a boil and simmer until vegetables are just tender, about 10 minutes. Place frozen peas in a strainer. Pour potatoes and carrots over peas in strainer and drain. Season with salt and pepper.

In same pot, combine soup and milk, stirring until smooth. Heat to a simmer.

Stir in sugar. Add shredded chicken and vegetables and simmer until warmed through.

Unfold pastry sheet and roll out on a lightly floured board to a rectangle slightly larger than a 9 inch by 12 inch pan. Pour hot filling into pan. Moisten edges of pastry and place over filling, moistened edges down. Fold edges over rim of pan and press to seal. Bake at 400 degrees for 20 minutes, or until pastry is golden brown.

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