3 chicken breasts, skinned & boned
2 cans cream of mushroom soup, adding 1 1/2 cans milk
1 can peas, drained
Frozen patty shells, follow directions on pkg.
Boil chicken until tender and cut into bite size pieces; set aside. Bake the patty shells according to directions. Heat the mushroom soup with milk until hot, add chicken and 1/4 can of peas. Simmer until ready to serve. Remove patty shells from oven, cut off tops and remove any uncooked dough. Over fill shells with chicken mixture. Replace tops and serve with mashed potatoes, rest of peas and top everything with chicken and mushroom sauce. Serves 6 to 8.