Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) package pepperidge farm puff pastry shells

  2. 1 tablespoon vegetable oil

  3. 1 medium onion , chopped

  4. 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup

  5. 1/2 cup milk

  6. 1 (10 ounce) package frozen peas and carrots

  7. 2 cups shredded cooked turkey or 2 cups chicken

Instructions Jump to Ingredients ↑

  1. Prepare pastry shells according to package directions.

  2. Heat oil in 10" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.

  3. Stir soup, milk and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into paxtry shells. Top with pastry "tops," if desired.


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