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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 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

330 360 450

totalfat

16g 19g 20g

saturatedfat

7g 8g 9g

cholesterol

35mg 40mg 45mg

sodium

540mg 590mg 1020mg

totalcarbohydrate

28g 29g 48g

dietaryfiber

4g 5g 6g

protein

18g 18g 21g

vitamina

90%DV 90%DV 110%DV

vitaminc

10%DV 10%DV 10%DV

calcium

6%DV 6%DV 4%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.