Boil chicken in enough water to cover until cooked through, about 90 minutes. Remove from broth and let cool. Debone and shred chicken, set aside.
Skim fat off top of broth. Add water to broth to equal 4 quarts of liquid. Bring back to a boil.
Add strips of frozen pastry 4-6 at a time, letting broth come back to boil in-between. Continue to add until entire package is is in broth. Stir to keep from sticking.
Add shredded chicken and can of cream of chicken soup. Season with salt and pepper to taste. Cover, remove from heat and let sit 20-30 minutes to thicken. Will be more "soupy" the more liquid you have to begin with.
Serve with a vegetable and cornbread. (I prefer black eyed peas or green beans.) Excellent leftover, as well!
