Chicken Pot Pie in a Shell

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  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Prepare the pastry shells according to the package directions.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
  3. 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.

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