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Category: American
Prep Time: Cook Time: Total Time:
*Pillsbury: Casseroles & Slow Cookers
Prep Time: 40 min.
Start to Finish: 1 hr 35 min.
4 servings
Ingredients:
-1 sheet frozen puff pastry (from 17.3 oz package), thawed
-1 tbsp 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 (5-6 oz)
-3/4 cup frozen sweet peas (from 1 lb bag)
-1/2 cup sour cream
-1 jar (12 oz) chicken gravy
-2 tbsp cornstarch
-1/4 tsp dried thyme leaves
-1/4 tsp pepper
-1 egg, beaten
*You can use 2 3/4 cups frozen mixed vegetables instead of onion, carrots, and frozen peas. Just stir them into the cooked chicken before adding the gravy mixture.
Directions:
1. Heat oven to 375 F.
2. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make a 11-inch round. Cut slits or small designs in several places in pastry; set aside.
3. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 min, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 min, stirring frequently, until vegetables are crisp-tender. Remove from heat stir in peas.
4. In medium bowl, beat remaining ingredients except egg with wire wisk 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.
5. Bake 20 min. Brush crust with beaten egg. Cover edge of crush with strips of foil to prevent excessive browning.
6. Bake 20-25 min. longer or until crust is golden brown. Let stand 10 min. before serving.
High Altitude: Bake 25-30 min. longer in step 6.
Per Serving: 610 Calories; 37 g total fat; 720 mg sodium; 3 g dietary fiber.
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Chicken Pot Pie with Flaky Crust
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Category: American
Prep Time: Cook Time: Total Time:
*Pillsbury: Casseroles & Slow Cookers
Prep Time: 40 min.
Start to Finish: 1 hr 35 min.
4 servings
Ingredients:
-1 sheet frozen puff pastry (from 17.3 oz package), thawed
-1 tbsp 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 (5-6 oz)
-3/4 cup frozen sweet peas (from 1 lb bag)
-1/2 cup sour cream
-1 jar (12 oz) chicken gravy
-2 tbsp cornstarch
-1/4 tsp dried thyme leaves
-1/4 tsp pepper
-1 egg, beaten
*You can use 2 3/4 cups frozen mixed vegetables instead of onion, carrots, and frozen peas. Just stir them into the cooked chicken before adding the gravy mixture.
Directions:
1. Heat oven to 375 F.
2. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make a 11-inch round. Cut slits or small designs in several places in pastry; set aside.
3. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 min, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 min, stirring frequently, until vegetables are crisp-tender. Remove from heat stir in peas.
4. In medium bowl, beat remaining ingredients except egg with wire wisk 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.
5. Bake 20 min. Brush crust with beaten egg. Cover edge of crush with strips of foil to prevent excessive browning.
6. Bake 20-25 min. longer or until crust is golden brown. Let stand 10 min. before serving.
High Altitude: Bake 25-30 min. longer in step 6.
Per Serving: 610 Calories; 37 g total fat; 720 mg sodium; 3 g dietary fiber.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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