Tis the season of creamy comfort food. I have never used puff pastry before, but I decided it was time. I was surprised to discover how easy it is to use. I bought some Pepperidge Farm frozen puff pastry and went to work to create some individual chicken pot pies. I cut a full piece of puff pastry into 6 rectangles and baked them in the oven. Meanwhile, I prepared the filling using a recipe from Campbell's (see below), and using the veggies I had already and pastry sheets instead of shells. Then I just served the filling between two pieces of puff pastry. It took no time at all to make this delicious creamy comfort food!Individual Chicken Pot Pies
Ingredients:
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion, chopped
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 pkg. (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken
Directions:
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 chicken and cook until the mixture is hot and bubbling. Serve in the pastry shells.
Directions:
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 chicken and cook until the mixture is hot and bubbling. Serve in the pastry shells.
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