So it’s getting cold in Boston, including this awful trip I took on a bike this morning from Mr. Vitalian’s to the T in Central. So what’s usually a 15 minute bike ride was only about 20 minutes but I had to stop a few times because my face was covered in so much rain that my contacts started shifting. I looked like a drowned rat as I got down in the T.
So I need something warm and yummy to make me feel better. This one is with puff pastry shell. I like the ingredients better for this one. But the puff pastry shells are not very big and fall apart fairly easily. I very much prefer my pot pie cupcakes. I piled mine with vegetables though, including replacing a cup of chicken with a half cup of broccoli. I ended up with a lot of chicken pot pie guts than shells. So I basically used that as soup around a puff pastry. 2 were enough to fill me up and there are 6 to a pack. So take all of that into account when making these.
Well, back to job hunting and lesson plan making.
- 1 package Pepperidge Farm® Puff Pastry Shells
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 1/2 cup milk
- 1 (10 ounce) package frozen peas, carrots, corn and green beans
- 0.5 c. broccoli
21 cup(s) cubed cooked chicken
- 1 tsp paprika
- salt and pepper to taste
- 1/2 tsp garlic powder
- Bake pastry shells according to package directions.
- Add soup, milk and peas and carrots.
- Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Add chicken.
- Heat through. Serve in pastry shells.