1 (12 ounce) package mushroom crisp varieties
2 (3.5 ounce) packages frozen puff pastry mix
1 pint frozen mixed vegetables
1 (8 ounce) can frozen cream of chicken soup
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Place crispy side down on cookie sheets. Fold one end of each packet into the bottom of a large glass or plastic bag. Place a sheet of waxed paper between two sheets of aluminum foil. Place the packages on the paper, leaving 1 to 2 inches of steam on paper.
Spread the puff pastry base on the foil. Place the pack further up the foil. Press the center of each packet into the foil within 1 inch of the center, securing with a toothpick. Reduce foil and press the package into the center of the foil. Place 1 entire package of pie crusts on the foil, cutting 3 to 4 deep slits, to keep steam on paper. Place the emergency pudding on top of all pies.
Bake for 30 minutes in the preheated oven, or until the crust is golden brown. Cool hard before transferring to a wire rack to cool completely.