1 pkg puff pastry shells
1 tbsp vegetable oil
1 medium onion, chopped
1 can (10 3/4 oz) cream of chicken or chicken soup
1/2 cup milk
1 pkg (10 oz) frozen peas and carrots
2 cups cubed cooked chicken

Chicken Pot Pie

1. Bake pastry shells according to pkg. directions.
2. Heat oil in skillet. Add onion and cook until tender.
3. Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender.
4. Add chicken and heat through. Serve in pastry shells.
   Serves: 6
   Preparation time: 25 minutes, baking time: 30 minutes.