1 tablespoon olive oil
2-3 boneless, skinless chicken breasts, cubed
1 medium onion, chopped (about 1/2 cup)
1 can (10.75 ounces) cream of chicken soup
1/2 cup milk
1 package (10oz.) frozen peas and carrots or mixed vegetables
Prepare the pastry shells according to the package directions. While pastry shells are cooking, heat the oil in a large skillet over medium-high heat. Add the cubed chicken and onion and cook until chicken is browned. Stir the soup and milk into the skillet and mix well. Add frozen vegetables and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Keep filling warm until pastry shells are done. Remove pastry shells from oven. Cut out tops with a table knife and set aside. Spoon a generous amount of chicken mixture into each pastry shell. Serve immediately.
This is one of those dishes that looks like a lot of work, but it's SO easy! I often use a larger bag of frozen vegetables and the results are just as good. If you'd like more sauce, add a bit more milk or some chicken broth. If you've never used puff pastry shells, they aren't very big, but there is plenty of filling to be generous with. And let's be honest, pot pie isn't exactly healthy food, so a smaller serving is probably a good thing. My family loves these. We usually keep the pastry shell tops and spread them with Nutella, add a banana slice, and we have a tiny little dessert to enjoy after our meal. Yummy!
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Adapted from this recipe at the Pepperidge Farm's puff pastry site.