PILLSBURY CHICKEN POT PIE WITH FLAKY CRUST

PILLSBURY CHICKEN POT PIE WITH FLAKY CRUST image

Number Of Ingredients 12

1 sheet frozen puff pastry (from 17.3oz package), thawed
1 tblsp olive or vegetable oil
3/4 lb boneless skinless chicken breats, cut into 1/2in pieces
1 large onion coarsly chopped (1cup)
1 cup quartered ready to eat baby cut carrots (5-6oz)
3/4 cup Green Giant Valley Fresh Steamers frozen sweet peas
1/2 cup sour cream
1 jar (12oz) chicken gravy
2 tblsp cornstarch
1/4 tsp dried thyme leaves
1/4 tspn pepper
1 egg beaten

Steps:

1. Heat oven to 375 F. On lightly floured surface, unroll puff pastry. With rolling pin, roll to 11in square. Cut off corners to make 11in round. Cut slits or small designs in serveral places in pastry. set aside 2. In 10in skillet, heat oil over medium-high heat. Add chicken; cook about 4min, stirring frequently, until no longer pink in center. Add onion and carrots; cook and stir 5 minutes or until vegetables are crisp-tender. Remove from heat, stir in peas. 3. In medium bowl, beat remaining ingredients except egg with wire whisk until blended. Stir into chicken mixture in skillet. Spoon into ungreased 9in deep-dish glass pie plate. Place pastry over filling, allowing to hang over edge. 4. Bake 20mins. Brush crust with beaten egg. Cover edge of crust with foil to prevent excessive browning. Bake 20-25 minutes longer or until crust is golden brown. Let stand 10mins before serving. Per serving: 730 calories, 46g Fat