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.

Directions

Heat the oven to 400°F.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work 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.

Stir the chicken, gravy, thyme, onion powder and vegetables in the skillet and heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook until the vegetables are tender. Season to taste.

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

Ingredients

2 tablespoons all-purpose flour
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 cups cubed cooked chicken
1 can (10 1/2 ounces) Campbell’s® Chicken Gravy
0.25 teaspoon dried thyme, crushed
0.25 teaspoon onion powder
11 ounces frozen California vegetable blend (broccoli, cauliflower, carrots) or mixed vegetables, thawed (about 2 1/2 cups)

Celery Cheese Boats

Crisp celery stalks are loaded with a crea...

Chunky Steak with Rice

An imaginative meal does not have to be co...

Steak & Pepper Fajitas

Whether you grill or broil these fajitas, ...

Spicy Potato Wedges

Become the talk of the town with this home...