Chicken Pot Pie with Flaky Crust

  • Prep Time 40 min
  • Total Time 1 hr 35 min
  • Servings 4

Ingredients

Ingredients

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 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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Use a miniature cookie or canapé cutter to make steam holes in the pastry. Save the pastry cutouts and place on top of the pastry after brushing it with egg. Bake as directed.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
Calories from Fat
330
% Daily Value
Total Fat
37g
56%
Saturated Fat
13g
65%
Trans Fat
2 1/2g
Cholesterol
135mg
45%
Sodium
720mg
30%
Potassium
510mg
14%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
14%
Sugars
7g
Protein
27g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.