Chicken Pot Pie In A Shell

Recipe Ingredients

1		Pepperidge Farm frozen puff pastry shells
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Campbell's cream of chicken - (10 3/4 oz)
1/2 cup	118ml	Milk
1		Frozen peas and carrots - (10 oz)
2 cups	125g / 4.4oz	Cubed cooked chicken

Recipe Instructions

Bake pastry shells according to package directions.

Heat oil in skillet. Add onion and cook until tender.

Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender.

Add chicken and heat through. Serve in pastry shells.

This recipe yields 6 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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