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Source: Campbell's Recipes
Tagged With: 6 servings
Mini Chicken Pot Pies in Pastry Shells
Yes you can make these comforting pot pies in just under an hour.  Puff pastry shells make a simply delicious crust, and making the filling is a breeze.
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Serves: 6 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
1 can (about 15 ounces) Veg-All® or other mixed vegetables
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)




Prepare the pastry shells according to the package directions.
Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.
Stir the vegetables and soup in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook until the chicken is cooked through, stirring occasionally.

Spoon the chicken mixture into the pastry shells and top with the pastry tops.






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