These were pretty good, but I think I need to find a lower calorie alternative for the pastry shells. They added a huge amount of points to the dish on their own. Also, I didn’t thaw the shells before baking them and I think I must have missed something about that on the package directions because they were incredibly doughy, even after I baked them for almost twice the time called for. Oh well, I guess I need to read more carefully next time.
Individual Chicken Pot Pies Makes 4 servings – 12 WW Points each
Ingredients 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
Preparation 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.