Chicken Pot Pie in a Shell |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This easy pot pie features Pepperidge Farm® Puff Pastry Shells as a base, filled with a creamy chicken and vegetable mixture. Ingredients:
1 package pepperidge farm® puff pastry shells |
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 (10.75 ounce) can campbell's® condensed cream of chicken soup or campbell's® condensed 98% fat free cream of chicken soup |
1/2 cup milk |
1 (10 ounce) package frozen peas and carrots |
2 cups cubed cooked chicken |
Directions:
1. Bake pastry shells according to package directions.
2. Heat oil in skillet over medium heat. Cook onion until tender.
3. Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Add chicken. Heat through. Serve in pastry shells.
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