Chicken Pot Pie in a Shell Prep: 25 min Bake: 30 min 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells 1 tbsp. vegetable oil 1 medium onion, chopped 1 can (10 3/4 oz.) Campbell's® Cream of Chicken 1/2 cup milk 1 pkg. (10 oz.) frozen peas and carrots 2 cups cubed cooked chicken BAKE pastry shells according to pkg. directions. HEAT oil in skillet. Add onion and cook until tender. ADD soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add chicken and heat through. Serve in pastry shells. Makes 6 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Pepperidge Farm.