Individual chicken pot pies

Ingredients

• 1 package Pepperidge Farm Puff Pastry Shells
• 1 tablespoon olive oil
• 2-3 boneless, skinless chicken breasts, cubed
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10.75 ounces) cream of chicken soup
• 1/2 cup milk
• 1 package (10oz.) frozen peas and carrots or mixed vegetables

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Preparation

• Prepare the pastry shells according to the package directions. While pastry shells are cooking, heat the oil in a large skillet over medium-high heat. Add the cubed chicken and onion and cook until chicken is browned. Stir the soup and milk into the skillet and mix well. Add frozen vegetables and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Keep filling warm until pastry shells are done. Remove pastry shells from oven. Cut out tops with a table knife and set aside. Spoon a generous amount of chicken mixture into each pastry shell. Serve immediately.

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