Chicken Pot Pie in a Shell
1 package (10 ounces) Pepperidge Farm Puff Pastry Shells
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken or turkey
*** I added a little curry powder to this to give it a little extra flavor since its a little bland.
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 tender. 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. Add the chicken and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.
Makes 6 pastries.
$0.55 off Pilgrim's Pride Chicken
$1.50 off 3 Campbell's Condensed Soup
$0.60 off 3 Green Giant Frozen Boxed Vegetables (currently listed on page 3)
$2.00 off 1 Hidden Valley Farmhouse Originals
$1.00 off 1 Tazo Zero Calorie Iced Tea
$0.75 off Smart Balance Milk
$1.00 off 2 Pillsbury Rolled Refrigerated Pie Crusts
$1.00 off 2 Lucky Leaf Pie Filling
Have a great Monday everyone!