Lemon Chicken in Pastry Shells

It's easy to make this elegant dish featuring puff pastry shells served with a savory lemon chicken and vegetable combination - it's special enough for company but simple enough to serve as a weeknight dinner.
  • prep: 35 minutes
  • cook: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, cut into cubes
  • 2 cans (14.5 ounces each ) Campbell’s® Chicken Gravy
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried thyme, crushed
  • 3 cups cooked cut-up mixed vegetables (carrots, green beans, corn, peas)
  • 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-high heat. Add the chicken and cook for 10 minutes or until it's well browned, stirring often.

  2. Stir the gravy, lemon juice, thyme and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Divide the chicken mixture evenly among the pastry shells.

  3. Ingredient Note: Use a combination of fresh vegetables or 1 bag (about 16 ounces) frozen vegetable combination for the cut-up vegetables in this recipe.

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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