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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
    
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

DIRECTIONS

  1. Bake pastry shells according to package directions.
  2. Heat oil in skillet over medium heat. Cook onion until tender.
  3. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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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