Instructions: Bake pastry shells according to package directions.

Heat oil in skillet. Add onion and cook until tender.

Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender.

Add chicken and heat through. Serve in pastry shells.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.