Chicken A la Tracey

• 2 Tablespoons Butter
• 1/2 cups Chopped White Onion
• 8 ounces, weight Package Cream Cheese, Cubed
• 1 can Cream Of Chicken Soup
• 1 can Cream Of Mushroom Soup
• 3 cups Chopped, Poached Chicken Breast
• 1 can Green Peas, Partially Drained
• 1 package Puff Pastry Shells

1. Saute onions on medium heat.
2. When onions are clear, add cream cheese.
3. Stir occasionally until cream cheese and butter are mixed together.
4. Add soups, mixing well and let simmer 5-10 minutes on medium-low heat.
5. Slowly fold in chicken and let simmer an additional 5-10 minutes.
6. Lastly, fold in slightly drained peas and simmer for 15 minutes.
7. Serve warm over baked puff pastry shells.
8. ** Have leftover turkey?
9. No problem.
10. Substitute turkey for chicken!
11. Chicken Pie Variation:
12. I will add some blanched carrots, potatoes and green beans to the mixture with the peas, pour into a greased casserole and bake for 10-15 minutes and top with puff pastry sheets that I have baked separately.
13. Bake for an additional 15 minutes for a delicious, rich chicken pie!

butter, white onion, cream cheese, cream of chicken soup, cream of mushroom soup, chicken, green peas, pastry shells

Taken from tastykitchen.com/recipes/main-courses/chicken-a-la-tracey/ (may not work)