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Chicken Pie In A Flash

pies, chicken - breast

3 teaspoons vegetable oil; divided
2 boneless skinless chicken breasts,
1 onion; chopped
2 carrots; chunked
3/4 cup chicken broth
2 1/2 tablespoons grainy mustard
3/4 cup light cream
2 tablespoons instant flour
3/4 cup frozen peas
salt and pepper
7 oz frozen puff pastry (1/2 14oz pkg.); thawed in fridge

Preheat oven to 400°F. In a large skillet, heat 2 teaspoons oil; when hot, add chicken chunks; sauté on all sides until browned; remove with a slotted spoon. Add remaining oil to skillet and heat; when hot, add onion and carrots; sauté vegetables until partially cooked; add broth and chicken chunks and cover. Cook over medium heat about 10 minutes or until vegetables are just tender. Meanwhile, roll one-half of the thawed puff pastry to approximately 12-inches square. Cut into 4 squares; cut each square diagonally into two and place on a cookie sheet. Bake about 13-15 minutes or until squares are puffed and golden brown. Keep warm while you finish the filling. Combine mustard, cream and flour; mix well; add to skillet, stirring constantly over medium heat until mixture thickens slightly. Add peas, reduce heat to low and simmer until peas are tender. Taste sauce, season with salt and pepper, if desired. To serve, divide filling among 4 shallow soup or pasta bowls and top each with two pastry triangles

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 4 servings

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