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 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can Campbell’s® Cream of Chicken Soup or Campbell’s® 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1 package (10 ounces) frozen peas and carrots
  • 2 cups cubed boneless, skinless chicken breasts, cooked or turkey
  • 1 package (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.

Shells Recipe

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