Chicken Pot Pie Squares

Campbell's Chicken Pot Pie Squares Recipe

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

At a glance

Prep

Total

1 hr. 25 min.

Serves

6

Servings: filled square each

Thaw: 40 min.

Cook: 25 min.

Bake: 10 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Campbell’s® Slow Roast Chicken Gravy

    Campbell’s® Slow Roast Chicken Gravy

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What You'll Need

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) (broccoli, cauliflower, carrots) or mixed vegetables

How to Make It

  • 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.

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RID#23988

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