Source: Campbell's Recipes

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.
Serves: 6 servings (1 filled square each)
Prep Time:
Cook Time: 35 minutes


1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots) or mixed vegetables

Heat the oven to 400°F.
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.
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.

Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until it's well browned, stirring often.
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.
Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.

Nutritional Values per Serving using Pepperidge Farm Puff Pastry: Calories 311, Total Fat 16g, Saturated Fat 7g, Cholesterol 49mg, Sodium 556mg, Total Carbohydrate 20g, Dietary Fiber 2g, Protein 21g, Vitamin A 26%DV, Vitamin C 28%DV, Calcium 2%DV, Iron 11%DV