Chicken and Vegetables with Flaky Pastry

 

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

box Pillsbury® refrigerated pie crusts, 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 Green Giant® frozen sweet peas (from 1-lb bag)

• 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.