Chicken Pot Pie in a Shell

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 package Pepperidge Farm® Puff Pastry Shells
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1/2 cup milk
• 1 (10 ounce) package frozen peas and carrots
• 2 cups cubed cooked chicken

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Bake the puff pastry shells on a baking sheet for about 20 minutes, or until puffed and golden, then set aside to cool slightly.

2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring, until softened.

3. Stir in the cream of chicken soup, milk, frozen peas and carrots, and cubed cooked chicken. Simmer over medium-low heat for about 10 minutes, stirring often, until the peas and carrots are tender and the filling is hot.

4. Check that the chicken is heated through to 165°F (74°C) in the thickest part, then spoon the hot filling into the warm pastry shells and serve.