Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.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. Top with the pastry tops, if desired.
1 tablespoon vegetable oil1 medium onion, chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup milk1 package (10 ounces) frozen peas and carrots2 cups cubed cooked chicken or turkey1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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