Lunch: Creamy Turkey Pot Pie

Whip-up mouthwatering, individual pot pies in less than an hour.

Ingredients

1 package Pepperidge Farm® Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion
1 can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free, or Healthy Request®)
1/2 c. milk
1 package frozen peas and carrots
2 c. cubed cooked turkey or chicken

Instructions

Prepare the pastry shells according to the package directions.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until it's tender, stirring occasionally.
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 minutes 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.

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