CHICKEN POT PIE IN A SHELL

CHICKEN POT PIE IN A SHELL
CHICKEN POT PIE IN A SHELL

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 1

    tbsp. vegetable oil

  • 1

    medium onion, chopped

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

  • 1/2

    cup miik

  • 1

    pkg. (10 ounces) frozen peas and carrots

  • 2

    cups cubed cooked chicken

Directions

Bake, cool and remove the "tops" of 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 it's 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. Serve in the pastry shells.

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