• Cooking Time: 60 min.
  • Servings: 4
  • Preparation Time: 40 min.


One of the best chicken pot pies I had was at Lady and Sons in Savannah Georgia. I love Paula Deen, so when I saw this recipe I thought of her version of it.


  • 1 sheet frozen puff pastry (thawed)
  • 1 T. olive oil
  • 1 lb. boneless, skinless chicken breast, cut into 1/2 in. pieces
  • 1 large onion coarsely chopped (1 cup)
  • 1 cup baby carrots (quartered)
  • 3/4 cup frozen sweet peas
  • 1/2 cup sour cream
  • 1 jar (12oz.) chicken gravy
  • 2 T. cornstarch
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. pepper
  • 1 egg (beaten)


  • Heat oven to 350 degrees. On lightly floured surface, unroll puff pastry.
  • Roll to 11 inches square. Cut off corners to make 11 in. round.
  • Cut slits or small designs in several places. Set aside.
  • In skillet, heat oil. Pat chicken dry with paper towels, add to pan, cook about 4 minutes stirring frequently, until no longer pink inside.
  • Add onion and carrots; cook and stir 5 minutes or till crisp tender. Remove from heat and stir in peas.
  • In medium bowl, beat remaining ingredients EXCEPT EGG with wire whisk til blended. Stir in chicken mixture in skillet.
  • Spoon into 9 in. deep dish glass pie plate (Spray first with cooking spray)
  • Place pastry over filling, allowing to hang over the edge just a little.
  • Place dish on a cookie sheet and bake for 20 minutes. Brush crust with beaten egg. Cover edge of crust with foil to prevent excessive browning.
  • Bake 20 to 25 minutes longer or until crust is golden brown
  • Let stand 10 minutes before serving.

Categories: Casserole  Lunch  Main Dish  Oven  Poultry  Savory Pie 
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