Cooking Directions

• 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.

Ingredients

• 2 tablespoons all-purpose flour
• 0.5 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
• 0.25 teaspoon dried thyme, crushed
• 0.25 teaspoon onion powder
• 11 ounces frozen California vegetable blend (broccoli, cauliflower, carrots) or mixed vegetables, thawed (about 2 1/2 cups)