Chicken Pot Pie in a Shell

1 . Stage

Prepare the pastry shells according to the package directions.

2 . Stage

Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.

3 . Stage

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.Using Campbell's Cream of Chicken Soup: Vitamin A 100%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 12%DVUsing Campbell's 98% FF Cream of Chicken Soup: Calories 371, Total Fat 20g, Saturated Fat 9g, Cholesterol 47mg, Sodium 630mg, Total Carbohydrate 28g, Dietary Fiber 3g, Protein 23g, Vitamin A 100%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 12%DV using Campbell's Healthy Request Cream of Chicken Soup Calories 376, Total Fat 20g, Saturated Fat 9g, Cholesterol 45mg, Sodium 562mg, Total Carbohydrate 29g, Dietary Fiber 3g, Protein 23g, Vitamin A 101%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 12%DV