Chicken Pot Pie Squares
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Chicken Pot Pie Squares

  • Prep: 40 minutes
  • Bake: 25 minutes
  • Serves: 6

Ingredients & Directions

  • 2 tablespoons all-purpose flour
  • 1/2 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
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon onion powder
  • 11 ounces frozen California vegetable blend (broccoli, cauliflower, carrots) or mixed vegetables, thawed (about 2 1/2 cups)

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.