Chicken Pot Pie in the Shell

[chief_cook2]

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 soup can full of milk
1 pkg. (10oz) frozen peas and carrots
2 cups cubed cooked chicken

Bake pastry shell 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 for 5 miinutes, or until vegetables are tender. Add chicken and heat through. Serve in pastry shells.
Makes 6 servings.

[Sylvia]

Brings back memories, I used to make this for our boys who loved it when they were young. I was then a very busy working mum and my Husband was working in Saudi Arabia and it was a quick throw together meal.