Chicken Pot Pie in a Shell Recipe

Chicken Pot Pie in a Shell Recipe

  • 1 package Pepperidge Farm® Puff Pastry Shells
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1 (10 ounce) package frozen peas and carrots
  • 2 cups cubed cooked chicken
  1. Bake pastry shells according to package directions.
  2. Heat oil in skillet over medium heat. Cook onion until tender.
  3. Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Add chicken. Heat through. Serve in pastry shells.
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