Save Recipe Print
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 servings

Ingredients

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

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Spatchcock Chicken Sheet Pan Supper

Recipe courtesy of Ree Drummond

Whole30 Thai Curry Veggie Noodles with Chicken

Recipe courtesy of Food Network Kitchen

You and Me Chicken Pot Pies

Recipe courtesy of Ellie Krieger

Chicken Pot Pie

Recipe courtesy of Food Network Kitchen

Chicken Pot Pie Pockets

Recipe courtesy of Food Network

Chicken Pot Pie Cupcakes

Recipe courtesy of Food Network Kitchen

Mini Chicken Pot Pies

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories