Search thousands of recipes reviewed by home cooks like you.

Chicken Pot Pie in a Shell

Chicken Pot Pie in a Shell

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Campbell's Kitchen

Campbell's Kitchen

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Tanya
18

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
11

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
10

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.

Similar recipes

ADVERTISEMENT