Chicken Pot Pie with Flaky Crust

Tender chunks of chicken cooked slow with vegetables in a smooth gravy hide beneath a golden layer of frozen puff pastry.

  • prep time 40 min
  • total time 1 hr 35 min
  • ingredients 12
  • servings 4

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
  • 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 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 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 Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
  • 5 Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    330),
    % Daily Value
    Total Fat
    37g
    37%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    135mg
    135%;
    Sodium
    720mg
    720%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    90%;
    Vitamin C
    6%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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