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1 package pepperidge farm? frozen puff pastry — (10 ounces)

— shells 1 tablespoon vegetable oil

1 pound skinless — boneless chicken

— breasts, cut into — cubes 2 jars chicken gravy — (12 ounces each)

2 tablespoons lemon juice

1/4 teaspoon dried thyme leaves — crushed

3 cups cooked cut-up vegetables*

Bake pastry shells according to package directions. In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside. Pour off fat. Add gravy, lemon juice, thyme and vegetables. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve in pastry shells. *Use a combination of fresh vegetables or 1 bag (16 ounces) frozen vegetable combination.

By MeLizaJane on 98-05-30 14:44:01 EDT, converted by MC_Buster.

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