Chicken Pot Pie In A Shell Campbell S Kitchen Campbell S Kitchen

Ingredients

1 package Pepperidge Farm® Puff Pastry Shells

1 tbsp. vegetable oil

1 medium onion

1 can Campbell’s® Condensed Cream of Chicken Soup

1/2 c. milk

1 package frozen peas and carrots

2 c. cubed cooked chicken

Preparation

Step 1Prepare the pastry shells according to the package directions.Step 2Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.Step 3Stir 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.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%DVUsing 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