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.