Chicken Pot Pie Squares
Thaw Time: 40 minutes
Bake Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 10 minutes
Makes: 6
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Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
or
mixed vegetables
Directions
Heat the oven to 400°F.
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.
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.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
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.
Spoon
about 2/3 cup
chicken mixture on
each
bottom pastry layer. Top with the top pastry layers.
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This recipe has been
rated by 3 members.
"I made this for a church dinner and had many compliments and many requests for the re
cipe. So so simple. Be sure to let the pastery sheet get to room temperature for the best cooking results
...
More >
."
"My husband loved it."
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