Chicken Pot Pie Oven Recipe

Chicken Pot Pie Oven Recipe



Ingredients needed:

* 1 sheet frozen puff pastry, thawed (from 17.3 oz. package)
* 1 tablespoon of olive oil
* 3/4 lb. boneless skinless chicken breasts, cut into 1/2 inch pieces
* 1 large onion, coarsely chopped (1 cup)
* 1 cup of quartered ready-to-eat baby-cut carrots
* 3/4 cup of frozen sweet peas
* 1/2 cup of sour cream
* 1 jar of chicken gravy (12 oz.)
* 2 tablespoons of corn starch
* 1/4 teaspoon of dried thyme leaves
* 1/4 teaspoon of pepper
* 1 egg, beaten, if desired

Preparation steps:

* Heat oven to 375 degrees. On a lightly floured surface, unroll puff pasty. With rolling pin, roll out into 11-inch square. Cut off corners to make 11-inch round. Cut slits in pastry; set aside.
* In a 10-inch skillet, heat oil over medium heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in the center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
* In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9 1/2-inch glass deep-dish pie plate. Place pastry over filling, allowing pastry to hang over the edge.
* Bake for 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 minutes longer or until crust is golden brown. Let stand for 10 minutes prior to serving.

Enjoy