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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A quick and easy recipe that helps use up that leftover turkey (or chicken) from the holidays. Ingredients:
1 (10 ounce) package pepperidge farm puff pastry shells |
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 (10 3/4 ounce) can campbell's cream of chicken soup |
1/2 cup milk |
1 (10 ounce) package frozen peas and carrots |
2 cups shredded cooked turkey or 2 cups chicken |
Directions:
1. Prepare pastry shells according to package directions.
2. Heat oil in 10 skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
3. Stir soup, milk and peas and carrots in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir in turkey and cook until mixture is hot and bubbling. Spoon turkey mixture into paxtry shells. Top with pastry tops, if desired.
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