Campbell's® Chicken Pot Pie in a Shell
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup or Campbell® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 pkg. (10 oz.) frozen peas and carrots
2 cups cubed cooked chickens
BAKE pastry shells according to pkg. directions.
HEAT oil in skillet. Add onion and cook until tender.
ADD soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add chicken and heat through. Serve in pastry shells.