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Mini Chicken Pot Pie
This super easy mini chicken pot pie recipe is great for busy families who want to enjoy a home-cooked meal in a short amount of time.
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 6 people
Ingredients
- 1 package Pepperidge Farm Puff Pastry Shells
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 1 can Campbell's Cream of Mushroom soup
- 1/2 cup milk
- 10 oz frozen peas and carrots
- 2 cups Rotiserre Chicken cubed
Instructions
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Cook puff pastry shells according to package instructions
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Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
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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.
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Spoon the chicken mixture into the pastry shells. Top with the pastry tops, if desired.
Recipe Notes
**Recipe provided by Mirum with permission to use and share with my readers**