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.
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)
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)
Instructions
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.
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.
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
Print
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 flour0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed2 cups cubed cooked chicken1 can (10 1/2 ounces) Campbell’s® Chicken Gravy0.25 teaspoon dried thyme, crushed0.25 teaspoon onion powder11 ounces frozen California vegetable blend (broccoli, cauliflower, carrots) or mixed vegetables, thawed (about 2 1/2 cups)
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