Chicken and Vegetables with Flaky Pastry

Ingredients

• 6 oz portabello mushrooms sliced
• 1 cup baby carrots quartered
• 1 tablespoon butter 
• 3 tablespoons flour all-purpose
• 3 teaspoons olive oil 
• 1 cup onion whole frozen (from 1-lb bag)
• 1 teaspoon parmesan cheese grated
• 0.5 cup peas sweet green frozen giant® (from 1-lb bag)
• 0.3 teaspoon pepper 
• 1 box pie crust dough refrigerated softened pillsbury®
• 1 teaspoon salt 
• 2 lb chicken breast boneless skinless quartered
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons water 
• 0.5 cup whipping cream 
• 0.5 cup wine 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• rolling pin

Directions

1. In 12-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot.
2. Add mushrooms; cook 2 to 3 minutes, stirring frequently, until tender.
3. Remove mushrooms from skillet; place in bowl. Set aside.
4. In same skillet, melt butter and remaining 1 teaspoon oil over medium-high heat.
5. Add chicken and carrots; sprinkle with salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until browned. Stir in onions and wine.
6. Heat to boiling. Reduce heat to medium-low. Cover; cook about 20 minutes or until chicken is no longer pink in center.
7. Meanwhile, heat oven to 450°F.
8. Remove pie crust from pouch; unroll crust onto ungreased cookie sheet.
9. Sprinkle evenly with cheese and thyme; roll in lightly with rolling pin. Prick crust generously with fork. With pastry wheel or sharp knife, cut into 12 wedges; separate slightly.
10. Bake 7 to 10 minutes or until light golden brown.
11. In small bowl, mix flour and water until smooth.
12. Add to juices in skillet; cook over medium heat, stirring constantly, until bubbly and thickened. Stir in whipping cream, peas and cooked mushrooms. Cook 3 to 4 minutes, stirring frequently, until thoroughly heated.
13. Serve chicken and vegetables with pastry wedges.