Chicken Pot Pie With Flaky Crust

Pillsbury

• Ready In: 1 hr 40 mins
• Serves: 6

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.