Chicken Pot Pie Squares

By rdhch

Ingredients

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

Details

Servings 6

Preparation

Step 1

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.