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Chicken Pot Pie 🥧 Ingredients: • 1 Package (1

Chicken Pot Pie 🥧 Ingredients: • 1 Package (10 Oz.) Pepperidge Farm® Puff Pastry Shells • 1 Tablespoon Vegetable Oil • 1 Medium Onion, Chopped • 1 Can Campbell’s® Condensed Cream Of Chicken Soup • 1/2 Cup Milk • 1 Package (10 Oz.) Frozen Peas And Carrots • 2 Cups Cubed, Cooked Chicken Directions: 1.) Bake, Cool And Remove “Tops” Of Pastry Shells According To Package Instructions. 2.) Heat The Oil In A 10 Inch Skillet Over Medium Heat. Add The Onion And Cook Until Tender, Stirring Occasionally. 3.) 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. Top With The Pastry Tops, If Desired. My Verdict? This Recipe Is Begging To Be Seasoned. I Think A Little Salt (Although There Is A Bit Of Sodium In The Cream Of Chicken Soup), And Pepper—And Even Celery Salt, Dried Thyme And/Or A Dash Of Cayenne Pepper—Could Go A Long Way. The Pastry Shells Are 10/10… What’s Not To Love There? Worth Tweaking For A Quick Comfort Meal. Let Me Know If You Make This And What Recipe I Should Try Next! 🍗 Recipe By: @Pepperridge Farm #Recipeisontheback #Pepperidgefarm #Chickenpotpie #Recipetesting #Fyp

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