Chicken Pot Pie with Flaky Crust

Ingredients

• 5 oz baby carrots quartered
• 12 oz campbell's chicken gravy 
• 2 tablespoons cornstarch 
• 1  eggs beaten
• 1 cup onion coarsely chopped
• 0.8 cup peas sweet frozen (from 1-lb bag)
• 0.3 teaspoon pepper 
• 1 sheet puff pastry frozen thawed (from 17.3-oz package)
• 0.8 lb chicken breast boneless skinless cut into 1/2-inch pieces
• 0.5 cup cream sour
• 0.3 teaspoon thyme leaves dried
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil
• rolling pin

Directions

1. Heat oven to 375F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square.
2. Cut off corners to make an 11-inch round.
3. Cut slits or small designs in several places in pastry; set aside.
4. In 10-inch skillet, heat oil over medium-high heat.
5. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center.
6. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender.
7. Remove from heat; stir in peas.
8. 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.
9. Place pastry over filling allowing to hang over edge.
10. Bake 20 minutes.
11. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
12. Bake 20 to 25 minutes longer or until crust is golden brown.
13. Let stand 10 minutes before serving.