Ingredients

The following ingredients have 8 Servings
  • 1 sheet thawed puff pastry
  • 1 can cream of chicken soup
  • 1 cup milk (I used skim)
  • 1 can chunk chicken (drained)
  • 1 can mixed vegetables (drained)
  • 1/4 tsp cajun seasoning (I used Emerils)
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch garlic salt
  • rosemary sprigs for garnish

Instruction

  • Preheat oven to 400 degrees F. Carefully unfold pastry onto a lightly floured counter. Cut into 9 equal size squares and place onto an ungreased cookie sheet.
  • Bake for about 15 minutes or until golden brown. Set aside.
  • While pastry is baking, whisk together the soup and milk in a large bowl then transfer to a large skillet over medium heat. 
  • Add chicken, vegetables and seasonings. Break up chicken pieces with back of fork. Cook and stir until heated through, about 5 minutes.
  • Place puff pastry squares on serving plates and spoon chicken gravy over top. Garnish with sprigs of rosemary if desired.