Chicken Pot Pie

By á-33881

Ingredients

• 2 Packages Pepperidge Farm Puff Pastry Shells
• 1 package chicken tenders breast meat
• 1 can Cambells Cream of Chicken Soup
• 1/2 package frozen mixed vegetables
• 2 tbs butter
• 1/2 cup milk or half & half

Preparation

Step 1

Cook Pastry shells according to directions on package. Carefully take caps off with fork. Wash and pat dry chicken. Sauter in butter (or oil) until cooked thoroughly. Cut into bite sized pieces while cooking. Add can of soup, half & half and vegetables. Stir and bring to simmer until thoroughly heated. Fill shells and place cap on top. These pastry shells are small and yummy so plan for at least two per person.