Tuesday, October 7, 2008
Chicken Pot Pie in a Shell
When you're in the mood for some comforting pot pie but don't want to go through the hassle of making a pie crust, these puff pastry shells (found in the freezer section) are a great substitute.
1 pkg. (10 oz) Pepperidge Farm Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion, chopped
1 can (10 3/4 oz) Condensed Cream of Chicken Soup
1/2 cup milk
1 pkg. (10 oz) frozen peas and carrots
2 cups cubed COOKED chicken
Bake, cool and remove the "tops" of 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 it's 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 (already cooked) chicken and cook until the mixture is hot and bubbling. Serve in the pastry shells.