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Chicken Pot Pie with Flaky Top Crust Recipe

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This recipe for Chicken Pot Pie with Flaky Top Crust is from These Are a Few of My Favorite Things!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet frozen puff pastry (from 17.3 oz. package), thawed
Margarine or oil for cooking chicken
3/4 pound boneless skinless chicken breasts, cut in small pieces ( or use 1 c. already cooked chicken)
1 large onion, optional
1 cup thinly sliced baby carrots
3/4 c. frozen peas
1 can (15 oz.) diced potatoes, drained
1/2 c. sour cream
1 jar (12 oz.) chicken gravy
2 tbsp. cornstarch
1/4 tsp. dried thyme leaves or poultry seasoning
1/4 tsp. pepper
1 egg, beaten
Directions:
Directions:
Heat oven to 375º. Cook chicken in oil until no longer pink. Combine all ingredients except egg in an ungreased deep dish pie plate. Place puff pastry on top of filling and pull off corners that overlap the pie dish. Cut a design or small slits in several places in puff pastry.
Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with foil to prevent excessive browning. Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving. (we can never wait that long!)

 

 

 

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