1 (10 oz.) pkg. Pepperidge Farm frozen puff pastry shells
1/2 c. diced green pepper
2 tbsp. butter
1 (4 oz.) can Campbell cream of chicken soup
1/2 c. milk
2 c. cubed, cooked chicken or turkey
1/4 c. diced pimiento

1. Bake pastry shells according to package directions.

2. In medium saucepan, cook pepper in butter until tender. Add soup, milk, chicken and pimiento.

3. Heat, stirring occasionally.

4. Spoon into warm pastry shell.

5. Makes 6 servings.