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Chicken Pot Pie in a Shell

At a glance

Prep

35 min.

Total

55 min.

Serves

6

Cook: 20 min.

Cost per recipe: $6.56

No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a flavorful, creamy chicken and vegetable mixture.

What You'll Need

1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup or Campbells® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken or turkey
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

  • 2

    Stir the soup, milk and peas and carrots in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender.  Add the chicken and cook until the mixture is hot and bubbling.  Spoon the chicken mixture into the pastry shells.  Top with the pastry tops, if desired.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup Campbells® Healthy Request® Condensed Cream of Chicken Soup

calories

332 293 456

totalfat

16.2g 17.5g 20.2g

saturatedfat

7g 7.4g 8.7g

cholesterol

36mg 5mg 45mg

sodium

542mg 562mg 1023mg

totalcarbohydrate

29g 29g 48g

dietaryfiber

3g 4g 5g

protein

17g 6g 20g

vitamina

90%DV 90%DV 110%DV

vitaminc

10%DV 10%DV 10%DV

calcium

6%DV 4%DV 6%DV

iron

10%DV 10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.