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



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, cut into cubes
  • 1 jar (12 ounces) Campbell’s® Slow Roast Chicken Gravy
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon 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.

Layered Recipe

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