Chicken Pot Pie Squares

If you thought pot pie was just a winter dish, think again. This version
is good for dinner, Sunday brunch, even a bridal shower luncheon.
Purchased puff pastry sheets make this recipe a snap to pull together.

Chicken Pot Pie Squares
from Campbell's Kitchen

Thaw Time: 40 min.
Cook Time: 25 min.
Bake Time: 10 min.
Cool Time: 10 min.

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 halves (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

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.

Makes: 6 servings (1 filled square each).

Kitchen Clip
                              To get ahead of the game, prepare the pot pie filling and bake
the pastry up to 1 day in advance; just reheat both before serving.
Received on Wed Jun 23 23:38:12 2010