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Chicken Pot Pie Squares

Chicken Pot Pie Squares

5.0
(3)

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 people

Ingredients

cost per recipe: $6.76

The price is determined by the national average.

  • 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)

view nutrition info

How to Make It

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.
Step 1

Heat the oven to 400°F.

Step 2

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.

Step 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.

Step 4

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.

Step 5

Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.

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Made With
 Campbell’s® Chicken Gravy

Campbell’s® Chicken Gravy

BUY NOW
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW

Ratings & Reviews

(3)
  • freiburger

    January 14, 2006

    Chicken Pot Pie Squares

    My husband loved it.

    Was this helpful?

    (0) (0)
  • amy p.

    December 2, 2006

    Chicken Pot Pie Squares

    I made this for a church dinner and had many compliments and many requests for the recipe. So so simple. Be sure to let the pastery sheet get to room temperature for the best cooking results.

    Was this helpful?

    (0) (0)
  • mpalamrin

    June 21, 2011

    Chicken Pot Pie Squares

    Easy and a fun twist to a traditional chicken pot pie.

    Was this helpful?

    (0) (0)

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