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

Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1 package (10 ounces) frozen peas and carrots
  • 2 cups cubed cooked chicken or turkey
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

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

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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