CHICKEN POT PIE IN A SHELL

By Vanetta

Ingredients

• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
• 1/2 cup miik
• 1 pkg. (10 ounces) frozen peas and carrots
• 2 cups cubed cooked chicken

Preparation

Step 1

Bake, cool and remove the "tops" of the pastry shells according to the package directions.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until it's tender.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling. Serve in the pastry shells.