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Source: Campbell's Recipes
Tagged With: 6 servings
Chicken Pot Pie in a Shell
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.
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Serves: 6 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
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1 tablespoon Vegetable Oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
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.


Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 391, Total Fat 23g, Saturated Fat 9g, Cholesterol 47mg, Sodium 745mg, Total Carbohydrate 28g, Dietary Fiber 3g, Protein 23g, Vitamin A 100%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 12%DV

Nutritional Values per Serving using Campbell's 98% FF 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

Nutritional Values per Serving 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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