1-1 1/2 lbs. diced boneless chicken
1 sm. onion, diced
2 tbsp. butter
1 pkg. sugar snap peas
1 chicken flavor bouillon
1/2 c. water
2 tbsp. cornstarch
1/4 c. cold water
1/2 to 1 c. cream
1-2 tsp. dill weed
1/2 to 1 tsp. garlic, if desired
Pepperidge Farm pastry shells (6 to a pkg., bake as directed)

Melt 2 tablespoon butter in saucepan; saute onions. Remove onions; add diced boneless chicken. Cover; simmer, turning frequently (10 minutes). Return onions and add sugar snap peas. Cover; continue to simmer (10-15 minutes).