Chicken Pot Pie in a Shell

  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 servings
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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

  1. Prepare the pastry shells according to the package directions.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
  3. 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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