Chicken Pot Pie in a Shell

Chicken Pot Pie in a Shell

14 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Recipe by  Campbell's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (14)

Rate This Recipe
Tanya
18

Tanya

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
11

Desian

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
10

Luv2Harp

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.

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