Chicken Pot Pie With Flaky Crust |
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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Pillsbury Ingredients:
1 sheet frozen puff pastry, thawed |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
1 large onion, coarsely chopped (1 cup) |
1 cup quartered baby carrots (5-6 oz.) |
3/4 cup frozen sweet peas |
1 (12 ounce) jar chicken gravy |
1/2 cup sour cream |
2 tablespoons cornstarch |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1 egg, beaten |
Directions:
1. Preheat oven to 375°.
2. On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
3. Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
4. In a 10-inch skillet, heat oil over med-high heat.
5. Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
6. Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
7. Remove from heat; stir in peas.
8. In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
9. Stir into chicken mixture in skillet.
10. Spoon into 9-inch deep-dish glass pie plate.
11. Place pastry over filling, allowing pastry to hang over edge.
12. Bake 20 minutes; brush crust with beaten egg.
13. Cover edge of crust with strips of foil to prevent excess browning.
14. Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.
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