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Chicken Pot Pie in a Shell

At a glance

Prep

35 min.

Total

55 min.

Serves

6

Cook: 20 min.

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 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
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

Campbell's 98% FF Cream of Chicken Soup Campbell's Cream of Chicken Soup Campbell's Healthy Request Cream of Chicken Soup

calories

371 391 376

totalfat

20g 23g 20g

saturatedfat

9g 9g 9g

cholesterol

47mg 47mg 45mg

sodium

630mg 745mg 562mg

totalcarbohydrate

28g 28g 29g

dietaryfiber

3g 3g 3g

protein

23g 23g 23g

vitamina

100%DV 100%DV 101%DV

vitaminc

11%DV 11%DV 11%DV

calcium

5%DV 5%DV 5%DV

iron

12%DV 12%DV 12%DV

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