Prep: 25 min - Bake: 30 min

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® 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. Add onion and cook 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 and heat through. Serve in pastry shells.

Makes 6 servings

This recipe created by Pepperidge Farm.