Creamy Turkey Pot Pie - cooking recipe

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

Preparation

Prepare pastry shells according to package directions.
Heat oil in 10\" skillet over medium-high heat. Add onion and cook until it's tender, stirring occasionally.
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.