Ingredients

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Prep: 30 min - Bake: 30 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cream of Chicken Soup OR (10 3/4 oz.) 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)


BAKE pastry shells according to pkg. directions.

HEAT oil in skillet. Add chicken and cook until browned, stirring often.

ADD soup, milk, thyme, onion and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender. Serve in pastry shells.

Makes 6 servings

This recipe created by Pepperidge Farm.

Description

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