Convenient items like leftover turkey, canna-butter, puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour.
Ingredients
• 1 tablespoon vegetable oil
• 1 medium onion, chopped (about 1/2 cup)
• 1 can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request) or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup or Campbells®
Healthy Request® Condensed Cream of Chicken Soup
• 1/2 cup milk
• 1/4 cup of flour
• 1/3 cup canna-butter
• 1 package (10 ounces) frozen peas and carrots
• 2 cups shredded or cubed cooked turkey or chicken
• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package
directions
Preparation of Puffs
Place frozen shells on ungreased baking pan. Bake at 380 degrees F for 20 minutes or until golden brown. Bake at 320 degrees F in convection oven for 12-15 minutes. Cool. Remove top or push to bottom. (Shells can be reheated for 5 minutes at 380 degrees F)
How to Make Them
Step 1
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Step 2
Stir the soup, milk, flour, peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Add the canna-butter and mix. Cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the already prepared pastry shells. Top with the pastry tops, if desired. Enjoy!
