Chicken Pot Pie in a Shell14 Reviews
- Prep: 25 min
- Cook: 30 min
- Ready In: 55 min
“This easy pot pie features Pepperidge Farm® Puff Pastry Shells as a base, filled with a creamy chicken and vegetable mixture.” - by Campbell's Kitchen
Original recipe yields 6 servings
- Bake pastry shells according to package directions.
- Heat oil in skillet over medium heat. Cook onion until tender.
- 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.
Reviews (14)Rate This Recipe
"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 cor..." See moren) 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."
"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...." See more"
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