Boil chicken until tender and cooked (approx 20 minutes) in water in a medium pot, with some of the spices thrown in. Drain.

Pour about 1/2 the soup into the same pot. Add a splash of sherry and more spices, then shred chicken and add. Stir to mix well, then set on the heat to boil-it will reduce but about 1/4.

Meanwhile, pre-cook pastry shells as directed on package. When shells are done, remove from oven and set aside. By now, the soup willl liekly have reduced enough. You want it to be gravy-thick.

Remove lids from shells. Spoon about 2-3 tbsp of the filling mixture into the shells, cover with pastry lids, and bake about 5-7 more minutes.