Preheat oven to 190 degrees Celsius. Put chicken and vegetables into a round pie dish or nine- by 13-inch pan. Cut up everything. Sprinkle on the salt, pepper and flour and mix.

Pour over the broth. Mix once more to dissolve the flour.

Cover with crust (recipe below) or puff pastry. Cut slits in the crust. Bake uncovered 25 minutes till crust is golden and filling is bubbling.

Mix together the oil and water. Add in the flour and salt and mix to combine.

Roll out the dough on a piece of parchment paper. Flip parchment over onto baking pan and peel away from dough. Pinch the edges and cut small slits into the dough.

Heat up the chicken soup. (Optional: Remove any whole vegetables from the soup at this point and set aside.) Add in the package of vegetable soup mix, reserving the spice packet. Bring to a simmer and allow to cook two hours or until the peas and barley have softened.

Cube the whole vegetables you removed earlier and return them to the soup. Add in the spice packet (to taste) and cook another 10 minutes before enjoying. Soup will thicken as it cools.