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Total:: 45 min
Prep:: 25 min
Cook:: 20 min

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

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.

My Private Notes

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