Chicken pie

1 sheet puff pastry
500g chicken breasts
1 onion
Garlic and ginger
1 can chicken soup
1/2 cup cream
Tin tomatoes
Parsley
Frozen vegetables

Cut chicken into cubes and brown together with the onion, garlic and ginger.
Stir in the soup and the cream.
Add the tomatoes and vegetables and warm through.
Spoon into a pie dish, sprinkle with parsley and cover with the puff pastry.
Bake at 200 degrees C for 30 minutes and then bake at 180 degrees C for another 10 minutes or until pastry is golden.