Chicken Pot Pie in a Shell

Chicken Pot Pie in a Shell

15
Campbell's Kitchen 0

"This easy pot pie features Pepperidge Farm® Puff Pastry Shells as a base, filled with a creamy chicken and vegetable mixture."

Ingredients 55 m {{adjustedServings}} servings

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Original recipe yields 6 servings

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Directions

  • Prep

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  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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Reviews 15

  1. 23 Ratings

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Tanya
12/17/2008

This is an awesome rainy day recipe. Its so easy to make and tastes really good. I make it just as it is stated with the exception that I use frozen mixed veggies (peas, carrots, green beans and corn) as it seems to add more color and flavor. Also each shell is really small so really its more like 3 -4 servings. I usually make 9 shells for my family of four.

Desian
8/25/2008

This recipe is so easy. I have also modified this and used it with a homemade pie shell. I made that version for my parents when they came to visit and they asked for the recipe.

Luv2Harp
4/2/2009

Really good! I couldn't find puff shells at my WalMart so I used the PF puff sheets. I just cut them into big squares and baked.