Creamy Turkey Pot Pies
Convenient products like puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour. They make a great weeknight dinner.
Prep Time: 35 minutes
Ingredients
- 1 (10 oz.) package puff pastry shells
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 (10 3/4 oz.) can condensed cream of chicken soup
- 1/2 cup milk
- 10 ounces frozen peas and carrots
- 2 cups shredded or cubed cooked turkey
Instructions
- Prepare puff pastry shells according to package directions. Set aside.
- Heat oil in a large skillet over medium heat. Add onion and cook 5 minutes, or until tender, stirring occasionally. Stir in soup, milk, peas and carrots. Bring to a boil, reduce heat to low, cover and cook 5 minutes, or until vegetables are tender. Stir in turkey and cook 2-3 minutes, or until hot and bubbling.
- Spoon into the pastry shells. Top with the pastry "tops", if desired.
