creamy turkey pot pie

By conniebrady

Ingredients

• 1 pkg (10 oz) pepperidge farm puff pastry shells

Details

Servings 6

Preparation

Step 1

1 tsp veg oil
1 medium onion, chopped
1 can (10 3/4 oz) cream of chicken soup
1/2 c milk
1 pkg (10 oz) frozen peas & carrots
2 c shredded cooked turkey or chicken


prepare pastry shells according to pkg directions
heat oil in 10" skillet over medium-high heat. add onions and cook until it's tender stirring occasionally.
stir soup, milk & peas and carrots in skillet and heat to a boil. reduce heat to low. cover and cook 5 min. or until vegetables are tender. stir in turkey and cook until mixture is hot and bubbling. spoon turkey mixture into pastrey shells. top with pastrey tops if desired.