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