Chicken Pot Pie with Flaky Crust

(22)
  3 reviews
  • 40 min prep time
  • 1 hr 35 min total time
  • 12 ingredients
  • 4 servings

Ingredients

1
sheet frozen puff pastry (from 17.3-oz package), thawed
1
tablespoon olive or vegetable oil
3/4
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1
large onion, coarsely chopped (1 cup)
1
cup quartered ready-to-eat baby-cut carrots (5 to 6 oz)
3/4
cup Green Giant™ frozen sweet peas (from 1-lb bag)
1/2
cup sour cream
1
jar (12 oz) chicken gravy
2
tablespoons cornstarch
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
egg, beaten, if desired

Directions

  1. 1 Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
  2. 2 In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
  3. 3 In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
  4. 4 Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
  5. 5 Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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