Pre-heat the oven to 400F.
Dice the chicken and cook it in a large skillet or cast-iron pot. Drain and set-aside.
Microwave the potatoes a few minutes and cube them.
Grease an 11×14 casserole and cover the bottom with one sheet of puff pastry. Blind bake the pastry until it is sort of golden, around 20 minutes. Bake the bottom first to prevent it from becoming soggy.
While the pastry is in the oven, dice the vegetables. Combine all the vegetables and the soup into a large bowl. If the chicken will fit in the bowl, mix it in. If not, you can add it later, between layers of vegetables.
Take out the pastry. Spread the veg/chicken mix on top. Place the second sheet of pastry on top and press against the edges of the dish. Cut diagonal slits in the pastry and sprinkle with paprika.
Bake for about 25 minutes or until it’s nice and golden.
Serve with steamed green beans, sautéed with minced garlic.