Individual Chicken Pot Pies in Puff Pastry Shells

This one is a Patti and Mama favorite!

1 pkg Pepperidge Farm frozen puff pastry shells
1 tsp vegetable or olive oil
1 medium onion, chopped
1 can cream of chicken soup
½ c milk
1 pkg frozen peas and carrots (or just peas)
2 cups cooked chicken (canned is OK or Rotisserie)

Bake pastry shells according to package directions.
Heat oil in pan or skillet. Add onion and cook until tender. Add soup, milk, peas and carrots. Heat to a boil. Cover and cook on low heat about 5 minutes. Add chicken and heat through. Serve in pastry shells. Serves 4-6