Creamy Turkey Pot Pie

Recipe by Crafty Lady 13
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) package pepperidge farm puff pastry shells
  • 1
    tablespoon vegetable oil
  • 1
    medium onion, chopped
  • 1
    (10 3/4 ounce) can Campbell's Cream of Chicken Soup
  • 12
    cup milk
  • 1
    (10 ounce) package frozen peas and carrots
  • 2
    cups shredded cooked turkey or 2 cups chicken
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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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