Total:
45 min
Active:
25 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.

IDEAS YOU'LL LOVE

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Stuffed Shells Bolognese

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Bobby Flay

Lemon Chicken

Recipe courtesy of Rachael Ray

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking