This fun twist on a favorite classic creates individual portions of chicken pot pie that are creamy and tasty... plus easy to make!
Prep Time35 minutesmins
Cook Time20 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 266kcal
Ingredients
1medium onionchopped (about 1/2 cup)
1can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup orCampbells® Healthy Request® Condensed Cream of Chicken Soup
½cupmilk
1package10 ounces frozen peas and carrots
2cupscubed cooked chicken or turkey
1package10 ounces Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Instructions
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.