Chicken Pot Pie {What’s For Dinner Thursday}

I am in the mood for Fall so bad.  I am ready for the cool breezes and the falling leaves…So I decided to cook something that we eat in the Fall and Winter time.   Just a heads up this was my first time making this from scratch.  Normally we just buy it, but this is WAY better!
Chicken Pot Pie

What do you need?

• 1 sheet frozen puff pastry (thawed)
• 1 tbsp oil
• 3/4 lb boneless skinless chicken breast, cut into 1/2 inch chunks
• 1 large onion, chopped (1 cup)
• 1 cup quartered carrots (baby carrots)
• 3/4 cup frozen sweet peas
• 1/2 cup sour cream
• 1 jar chicken gravy
• 2 tbsp cornstarch
• 1/4 tsp pepper
• 1 egg, beaten, if desired

What do you do?

1. Heat oven to 375 degrees.  Add oil to skillet and cook the chicken and onions until the chicken is no longer pink and then onions are translucent, stir in carrots and cook 5 more minutes.  Stir in peas.
2. In medium bowl, mix together gravy, pepper, corn starch and sour cream.  Add the chicken and vegetable mixture.
3. Pour this into a 9 inch deep dish glass pie pan (I used a brownie pan).  Place unrolled pastry over the top allowing the edges to hang over.  Cut slits into the pasty.
4. Bake 20 minutes.  Brush crust with beaten egg.  Cover edge of crust with foil to prevent over browning.   Bake an 20 to 25 more minutes.  Allow to sit 10 minutes.  Serve!

If you have a recipe to share, link up and join me!