Chicken Pot Pie Squares


Using convenience products like puff pastry sheets, purchased gravy and a frozen vegetable combination makes these enjoyable pot pies easy enough for everyday cooking.

  • Thaw: 40 minutes
  • Cook: 25 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 6
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  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 tbsp. vegetable oil

  • 1 lb. skinless, boneless chicken breast halves, cut into cubes

  • 1 jar (12 ounces) Campbell’s® Slow Roast Chicken Gravy

  • 1/2 tsp. dried thyme, crushed

  • 1/4 tsp. onion powder

  • 2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)  or mixed vegetables


  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise, making 6 pastry rectangles in all.  Place the pastry rectangles onto a baking sheet.

  3. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 12 layers in all.

  4. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until it's well browned, stirring often.

  5. Stir the gravy, thyme, onion powder and vegetables in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook until the vegetables are tender.

  6. Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.


  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

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Submitted by:
Catherine R.
Date: 1/13/2006

5 star rating

"My husband loved it."

Submitted by:
Lutricia W.
Date: 12/2/2006

5 star rating

"I made this for a church dinner and had many compliments and many requests for the recipe. So so simple. Be sure to let the pastery sheet get to room temperature for the best cooking results."

Submitted by:
Wendy R.
Date: 6/21/2011

5 star rating

"Easy and a fun twist to a traditional chicken pot pie. "

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