Chicken Pot Pie in a Shell

SUBMITTED BY: Campbell's Kitchen

"This easy pot pie features Pepperidge Farm® Puff Pastry Shells as a base, filled with a creamy chicken and vegetable mixture."

PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 package Pepperidge Farm® Puff Pastry Shells
1 tablespoon vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 (10 ounce) package frozen peas and carrots
2 cups cubed cooked chicken

READ REVIEWS (3)

DIRECTIONS

Bake pastry shells according to package directions.
Heat oil in skillet over medium heat. Cook onion until tender.
Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Add chicken. Heat through. Serve in pastry shells.

REVIEWS

Reviewed on May 26, 2008 by bumbleleigh

Very easy and very good - the filling over rice is also excellent

0 users found this review helpful

Reviewed on Apr. 22, 2008 by Missi K

5 stars for QUICK & EASY!!! (also yummy) I used a can of mixed vegetables, drained, instead of the frozen, simply because I had it on hand... I also sprinkled a small amount of shredded cheese on top before I added the "lid". Great for a quick supper after work!

0 users found this review helpful

Reviewed on Jan. 8, 2008 by Valerie Warning

Very easy and family loved it. Only suggestion is to add some color. Add frozen veggies with carrots.

0 users found this review helpful

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