Save Recipe Print
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 servings

Ingredients

Directions

Prepare the pastry shells according to the package directions.

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

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Turkey Pot Pie

Recipe courtesy of Food Network Kitchen

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Apple Pie

Recipe courtesy of Robert Irvine

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Pie Crust

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword