Chicken Pot Pie in a Shell


No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a flavorful, creamy chicken and vegetable mixture.

  • Prep: 35 minutes
  • Cook: 20 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 70



  • 1 tbsp. vegetable oil

  • 1 medium onion, chopped (about 1/2 cup)

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • 1/2 cup milk

  • 1 pkg. (10 ounces) frozen peas and carrots

  • 2 cups cubed cooked chicken or turkey

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions


  1. Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

  2. 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.  Top with the pastry tops, if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

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Submitted by:
Cindi H.
Date: 7/6/2005

5 star rating

"I changed the recipe to use what I had on hand and it was still delicious! I used hamburger, added mushrooms, beef broth and thickened it with milk and flour. I also used an 8x8 pyrex dish and used the sheets instead of the shells. One on the bottom and one on the top, like a pie. My kids loved it!!!"

Submitted by:
Lisa W.
Date: 12/14/2005

5 star rating

"I made it with Cream of Broccoli Soup and it was very good too!"

Submitted by:
Sarah F. C.
Date: 12/15/2005

5 star rating

"Honestly, I didn't even try this recipe, BUT for years, my mother baked the shells as directed, and used a can (heated up) of Swanson's Chicken a la King, to fill the baked shells. It would serve 4 for lunch, and this remains one of my very favorite uses for these shells! Couldn't be easier!!!"

Submitted by:
Melisa R.
Date: 9/14/2007

4 star rating

"This is one of my favorite recipes. I can't find the puff pastry shells at my store, but the sheets work just as well. I cut the sheets to serving size."

Submitted by:
Carol B.
Date: 3/16/2007

4 star rating

"I added a four ounce package of cream cheese to the soup and vegetables. Then I added the chicken. It was excellent!"

Submitted by:
Holly F.
Date: 5/9/2006

5 star rating

"Loved it!"

Submitted by:
Zoe R.
Date: 6/2/2006

5 star rating

"It tastes outstanding with a little bit of red wine in the soup and great when baguettes are dipped in it!"

Submitted by:
Deidre H.
Date: 12/15/2006

5 star rating

"This recipe received 5 stars from my nieces and nephews, all of whom are very picky eaters."

Submitted by:
Nicole T.
Date: 12/16/2007

4 star rating

"Fantastic! Delicious! I used a can of mixed vegetables only because, personally, I am not a big fan of frozen vegetables. Also, I had the pastry sheets, not the shells so I made "pot pie pillows". I cut each sheet of pastry into 4's, put a good size scoop of the filling on top then put another pasrty square on top of that, sealed it with the egg/water mixture, then brushed the top with the mixture. It was so flavorful and received great reviews from the whole family! One box of pastry sheets made four large "pillows". Highly recommended!"

Submitted by:
Gillian C.
Date: 2/20/2009

4 star rating

"I have made this several times for my husband who is a picky eater. The fact that he asks for it again puts it on our favorites list. Easy to make? You betcha!"

Submitted by:
Joanne S.
Date: 9/23/2009

4 star rating

"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!"

Submitted by:
Linda H.
Date: 10/20/2008

4 star rating

"I have made this a number of times and it is always a hit. I use canned seasoned chicken, which makes this meal easy to throw together in a pinch."

Submitted by:
Carolyn J.
Date: 1/12/2009

4 star rating

"I made this exactly as the recipe directed. Both my husband and I loved it. It was very easy. I will definitely make this again. It beats my old chicken pot pie recipe!"

Submitted by:
Ruth L.
Date: 12/28/2007

4 star rating

"Fabulous!! Can't wait to make it again. Good enough to make for guests."

Submitted by:
Date: 6/16/2009

4 star rating

"Tthis is so easy and it makes for a quick dinner."

Submitted by:
Debbie D.
Date: 7/8/2009

4 star rating

"Quick, and good."

Submitted by:
Cynthia B.
Date: 8/24/2009

4 star rating

"This is a great recipe. I seasoned four chicken thighs with salt, pepper, thyme and bay leaf. The I cooked them in a crock pot. That evening when I finished the recipe, I added mushrooms along with the onions, a splash of white wine and added a tablespoon of butter at the end. Delicious! I will be making this again soon, less time than traditional pot pie without losing any of the flavor."

Submitted by:
Barbara K.
Date: 11/13/2009

4 star rating

"I got home late yesterday and needed to make a REALLY fast dinner. I simply heated and filled pastry "shells" with Progresso Hearty Chicken Pot Pie soup !"

Submitted by:
Ashley B.
Date: 12/3/2009

4 star rating

"Help! I made 6 of these with turkey last night. They are in the freezer. How do I go about reheating them for dinner tonight? Thanks!"

Submitted by:
Amy K.
Date: 3/28/2012

4 star rating

"Quick, easy and very tasty."

Submitted by:
Joyce L.
Date: 3/22/2010

4 star rating

"Have been making this for my family for many years - shells are much better than biscuits. The kids (now grown ups) call it "tops and bottoms"."

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