Bake Pepperidge Farm pastries according to directions on box. Boil 2 cups of boneless chicken; add 1 or 2 cans cream of chicken soup (add water according to directions on can). Let cook approximately 1 hour. Mix a little flour and water to thicken. Then during the last 20 to 30 minutes, add 1 to 1 1/2 cups frozen vegetables and let cook. When pastries and chicken mix are ready, cut top out of pastry; remove inside from pastry and refill with chicken mix; replace top. Put some of chicken mix or top of pastries and serve.