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Chicken Pot Pie in a Shell

  • 6servings
  • 45minutes
  • 391calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B6, H, C, P
MineralsChromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (10 oz.) Pepperidge Farm® Puff Pastry Shells

  2. 1 tablespoon(s) vegetable oil

  3. 1 medium (about 1/2-cup) onion , chopped

  4. 1 can(s) (10 3/4-oz.) Campbell's® Condensed Cream of Chicken Soup

  5. 1/2 cup(s) milk

  6. 1 package(s) (10 oz.) frozen peas and carrots

  7. 2 cup(s) cubed cooked chicken , or turkey

Instructions Jump to Ingredients ↑

  1. Prepare the pastry shells according to the package directions.

  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.

  3. 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.

  4. Using Campbell's® 98% Fat Free Cream of Chicken Soup: Calories 371, Total Fat 20g, Saturated Fat 9g, Cholesterol 47mg, Sodium 630mg, Total Carbohydrate 28g, Dietary Fiber 3g, Protein 23g, Vitamin A 100%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 12%DV Using Campbell's® Healthy Request Cream of Chicken Soup Calories 376, Total Fat 20g, Saturated Fat 9g, Cholesterol 45mg, Sodium 562mg, Total Carbohydrate 29g, Dietary Fiber 3g, Protein 23g, Vitamin A 101%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 12%DV

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