Chicken Pot Pie with Flaky Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Tender chunks of chicken cooked slow with vegetables in a smooth gravy hide beneath a golden layer of frozen puff pastry.
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
Instructions
- 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.
- 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.
- 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.
- Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
- Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
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