Chicken Pot Pie with Flaky Crust

 

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.