Lunch: Chicken Pot Pie with Flaky Crust

Tender chunks of chicken cooked slow with vegetables in a smooth gravy hide beneath a golden layer of frozen puff pastry.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Pot Pie with Flaky Crust

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

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.

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