Creamy Turkey Pot Pie
- Reviews 1
Ready In: 35 mins
Serves: 6
Ingredients
- 1 (10 ounce) package pepperidge farm puff pastry shells
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (10 3/4ounce) can Campbell's Cream of Chicken Soup
- 1⁄2 cup milk
- 1 (10 ounce) package frozen peas and carrots
- 2 cups shredded cooked turkey or 2 cups chicken
Directions
- Prepare pastry shells according to package directions.
- Heat oil in 10" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
- 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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