Chicken Pot Pie in a Shell

Name: Chicken Pot Pie in a Shell
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 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

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Total: 45 min

Prep: 25 min
Cook: 20 min

Yield: 6 servings

Total: 45 min

Prep: 25 min
Cook: 20 min

Yield: 6 servings

Ingredients

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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

Directions

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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