Puff Pastry - Recipe Detail - Chicken Pot Pie in a Shell

Chicken Pot Pie in a Shell

Prep Time: 25 minutes	Bake Time: 20 minutes
Makes: 6

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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken or turkey Prepare the pastry shells according to the package directions.

Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.

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.

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This recipe has been
rated by 46 members.

"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... More > !"
"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... More > ."
"Quick, and good."

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