CHICKEN POT PIE WITH FLAKY CRUST

Chicken Pot Pie With Flaky Crust image

Provided by ratherbeswimmin

Categories Pot Pie

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

Preheat oven to 375°.
On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry 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.
In a 10-inch skillet, heat oil over med-high heat.
Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
Remove from heat; stir in peas.
In a 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 pastry to hang over edge.
Bake 20 minutes; brush crust with beaten egg.
Cover edge of crust with strips of foil to prevent excess browning.
Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.