Recipe 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."
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Pepperidge Farm® Puff Pastry Shells
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 (10 ounce) package
frozen peas and carrots
cubed cooked chicken
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.
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.
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.
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.
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!
Very easy and very good - the filling over rice is also excellent
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.
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!
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