Serves: 3-6 | Prep: 10 min | Cook: 25 min | Ready: 35 min
1 pkg. frozen pastry shells
1 can Cream of Chicken and Mushroom
1 can Cream of Celery soup, undiluted
1 1/2 – 2 c. diced cooked chicken
1/2 – 3/4 c. frozen peas & carrots,
3/4 c. milk
3/4 c. chicken broth, if you don’t have
broth you can sub 3/4 c. hot water
with 1 chicken bouillon cube
1/2 c. softened cream cheese or sour
I use to make this when the kids were growing up. They thought the pastry shells were cool. You can also serve this over toast, rice or noodles.
Bake pastry shells according to package directions.
Meanwhile in a medium pot combine the soups, chicken, vegetables, milk, broth and cream cheese or sour cream. Stir until all are blended and heat on low to medium heat until hot.
Cut the top off each pastry shell; fill with chicken mixture. Replace tops.
*This recipe is very flexible. It tastes best if you have boiled the chicken ahead of time and added some of the homemade broth to the sauce. Add some wine or cognac for a change in flavor. You can also substitute the veggies with artichokes. Instead of pastry shells, you can use noodles, rice or toasted bread/rolls.