CHICKEN POT PIE IN A SHELL
By Vanetta
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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
Details
Preparation
Step 1
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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