Monday's value meal...

This is a fun and easy recipe that is a favorite in our house.  It also has the added benefit that it looks like you spent a lot of time to make, so its great for company too.  You can use canned or precooked refrigerated chicken for this dish, but we like to use our left overs for this dish.  Hope you enjoy it as much as we do.

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.

---Main dish---
 
$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)
 
---Salad---
 
$2.00 off 1 Hidden Valley Farmhouse Originals
 
---Beverage---
 
$1.00 off  1 Tazo Zero Calorie Iced Tea
or
$0.75 off Smart Balance Milk
 
---Dessert---
 
$1.00 off 2 Pillsbury Rolled Refrigerated Pie Crusts
$1.00 off 2 Lucky Leaf Pie Filling
 
Have a great Monday everyone!
 
C.Q.