Creamy Turkey Pot Pies
Courtesy of Campbell's® Kitchen 6 Servings • 35 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 1 medium onion, chopped (about ½ c.) |
| 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) |
| 1/2 c. milk |
| 1 pkg. (10 oz.) frozen peas and carrots |
| 2 c. shredded or cubed cooked turkey or chicken |
| 1 pkg. (10 oz.) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions |
Directions:
1. Heat the oil in a 10-in. skillet over medium-high heat. Add the onion and cook until tender, stirring occasionally.
2. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 min. or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry "tops" if desired.
