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Chicken and Vegetables with Flaky Pastry

Chicken and Vegetables with Flaky Pastry
  • Prep 35 min
  • Total 45 min
  • Ingredients 16
  • Servings 6
Add a pretty touch to this one-skillet chicken dish with herbed triangles made from refrigerated pie crust.
Updated January 10, 2010

Ingredients

  • 3 teaspoons olive oil
  • 2 cups sliced baby portabella mushrooms (about 6 oz)
  • 1 tablespoon butter or margarine
  • 2 lb boneless skinless chicken breasts, quartered
  • 1 cup ready-to-eat baby-cut carrots, quartered lengthwise
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen small whole onions (from 1-lb bag)
  • 1/2 cup white wine
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 teaspoon grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 3 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1/2 cup whipping cream
  • 1/2 cup frozen sweet peas (from 1-lb bag)

Steps

  • 1
    In 12-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Add mushrooms; cook 2 to 3 minutes, stirring frequently, until tender. Remove mushrooms from skillet; place in bowl. Set aside.
  • 2
    In same skillet, melt butter and remaining 1 teaspoon oil over medium-high heat. Add chicken and carrots; sprinkle with salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until browned. Stir in onions and wine. Heat to boiling. Reduce heat to medium-low. Cover; cook about 20 minutes or until chicken is no longer pink in center.
  • 3
    Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll crust onto ungreased cookie sheet. Sprinkle evenly with cheese and thyme; roll in lightly with rolling pin. Prick crust generously with fork. With pastry wheel or sharp knife, cut into 12 wedges; separate slightly. Bake 7 to 10 minutes or until light golden brown.
  • 4
    In small bowl, mix flour and water until smooth. Add to juices in skillet; cook over medium heat, stirring constantly, until bubbly and thickened. Stir in whipping cream, peas and cooked mushrooms. Cook 3 to 4 minutes, stirring frequently, until thoroughly heated. Serve chicken and vegetables with pastry wedges.

  • Feel free to use your favorite kind of mushrooms in this recipe.
  • If you prefer not to cook with wine, use chicken broth instead.

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
125mg
42%
Sodium
700mg
29%
Potassium
550mg
16%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
3g
Protein
38g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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