Campbell's Kitchen Home > Recipes > Mini Chicken Pot Pies in Pastry Shells

Mini Chicken Pot Pies in Pastry Shells

Yes you can make these comforting pot pies in just under an hour.  Puff pastry shells make a simply delicious crust, and making the filling is a breeze.

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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves  (about 1 pound), cut into 1-inch pieces

1 can (about 15 ounces) Veg-All® or other mixed vegetables

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)

  • Prepare the pastry shells according to the package directions.
  • Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.
  • Stir the vegetables and soup in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook until the chicken is cooked through, stirring occasionally.
  • Spoon the chicken mixture into the pastry shells and top with the pastry tops.

Ratings & Reviews

(6) Average rating from 6 members

  • Submitted by: Bob M.

    Date: 03/02/2008

    Using Cream of Chicken soup instead of Cream of Mushroom soup also worked well.

  • Submitted by: jo s.

    Date: 02/21/2008

    It's great!

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Nutritional Information

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At a Glance

Source: Campbell's Kitchen

Prep: 35 minutes

Cook: 20 minutes

Makes: 6 servings


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