Chicken Pot Pie in a Shell
1 pkg. Frozen Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion , chopped
1 can (10 3/4 oz.) Cream of Chicken Soup OR (10 3/4 oz.) 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 pkg. (10 oz.) frozen peas and carrots
2 cups cubed cooked chicken
BAKE pastry shells according to pkg. directions.
HEAT oil in skillet over medium heat. Cook onion until tender.
ADD soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add chicken. Heat through. Serve in pastry shells.
POSTED BY: LadyBreta on 03/14/05