creamy turkey pot pie
By conniebrady
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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.
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