1hr 40mins

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
  3. Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
  4. In a 10-inch skillet, heat oil over med-high heat.
  5. Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
  6. Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
  7. Remove from heat; stir in peas.
  8. In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
  9. Stir into chicken mixture in skillet.
  10. Spoon into 9-inch deep-dish glass pie plate.
  11. Place pastry over filling, allowing pastry to hang over edge.
  12. Bake 20 minutes; brush crust with beaten egg.
  13. Cover edge of crust with strips of foil to prevent excess browning.
  14. Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.

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