Easy Chicken-N-Pastry

Rinse chicken and discard giblets.

In a large pot boil the chicken with bay leaves, salt and pepper.

Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.

Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).

Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.

When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.

Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.

Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.

Remove from heat, cover and let stand 15 minutes before serving.

I serve this with cornbread; green peas are a good side dish.