Chicken Pot Pie in a Shell
Prep Time: 25 minutes
Bake Time: 20 minutes
Makes: 6
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Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free
or
Healthy Request®)
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken
or
turkey
Directions
Prepare the pastry shells according to the package directions.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.
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This recipe has been
rated by 51 members.
"Have been making this for my family for many years - shells are much better than bisc
uits. The kids (now grown ups) call it "tops and bottoms"
...
More >
."
"Great!!"
"I use my own chicken pot pie filling and use these shells to save tons of time for a
quick brunch or lunch. It's great for entertaining with out the fuss
...
More >
!"
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