Ingredients
- 2 chicken gravy
- 3 cups up vegetables (cooked cut)
- 1 pound chicken (skinless boneless)
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1/4 teaspoon thyme leaves (dried crushed)
Bake pastry shells according to package directions. In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside. Pour off fat. Add gravy, lemon juice, thyme and vegetables. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve in pastry shells. *Use a combination of fresh vegetables or 1 bag (16 ounces) frozen vegetable combination.
By MeLizaJane on 98-05-30 14:44:01 EDT, converted by MC_Buster.
