We tried this recipe from the Pepperidge Farm website. It’s little mini chicken pot pies in a puff pastry shell. After taste testing, we decided that we prefer the traditional pot pie where you put the Bisquick on top of the pot pie. They were really cute and really flaky, but, the truth of the matter is that sometimes mom’s version is always going to win.
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
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
- Prepare the pastry shells according to the package directions.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
- 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.