Chicken Pot Pie With Flaky Crust

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1 large onion, coarsely chopped (1 cup)
• 1 cup quartered baby carrots (5-6 oz.)
• 3/4 cup frozen sweet peas
• 1 (12 ounce) jar chicken gravy
• 1/2 cup sour cream
• 2 tablespoons cornstarch
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 egg, beaten

1. Preheat oven to 375u0b0.
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.

pastry, olive oil, boneless skinless chicken breast, onion, quartered baby carrots, frozen sweet peas, chicken gravy, sour cream, cornstarch, thyme, pepper, egg

Taken from www.food.com/recipe/chicken-pot-pie-with-flaky-crust-472538 (may not work)