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READY IN 55 mins

Chicken Pot Pie in a Shell

Read Reviews (14)

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

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Original recipe makes 6 servings Change Servings

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

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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.

Kitchen-Friendly View

PREP 25 mins
COOK 30 mins
READY IN 55 mins

ADVERTISE WITH US

This is an awesome rainy day recipe. Its so easy to make and tastes really good. I make it just as it is stated with the exception that I use frozen mixed veggies (peas, carrots, green beans and corn) as it seems to add more color and flavor. Also each shell is really small so really its more like 3 -4 servings. I usually make 9 shells for my family of four.

—Tanya

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Most Helpful Critical Review

Jul 29, 2009

This one came out pretty well. It seemed to be only three servings as the pastries aren't very big, maybe three inches across. It tasted great, though.

—Raignis

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21 Ratings

Aug 25, 2008

This recipe is so easy. I have also modified this and used it with a homemade pie shell. I made that version for my parents when they came to visit and they asked for the recipe.

—Desian

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Apr 02, 2009

Really good! I couldn't find puff shells at my WalMart so I used the PF puff sheets. I just cut them into big squares and baked.

—Luv2Harp

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May 26, 2008

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

—bumbleleigh

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Jan 21, 2009

My daughter says 5 stars for this one. I added somme pepper and about 3/4 tsp of dried thyme. Used frozen mixed vegetables instead of just peas and carrots. This recipe is much faster to prepare than stated. Thanks very much for the great idea!

—susiekew

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Dec 22, 2008

The Best--I don't particular like chicken pot pie. But my husband loves it, so i made this --Now he loves this pot pie, and so do I. So good. I used mixed vegetables, and followed the recipe.

—foodyum

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Apr 06, 2009

Excellent and easy recipe. Takes much less time than posted. The only thing I added was about 1/2 tsp of pepper. This is great comfort food!

—purplefamily

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