Chicken and Vegetables with Flaky Pastry

Name: Chicken and Vegetables with Flaky Pastry
Prep time: 35 min
Yield: 6
Ingredients: 3 teaspoons olive oil; 2 cups sliced baby portabella mushrooms (about 6 oz); 1 tablespoon butter or margarine; 2 lb boneless skinless chicken breasts, quartered; 1 cup ready-to-eat baby-cut carrots, quartered lengthwise; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup frozen small whole onions (from 1-lb bag); 1/2 cup white wine; 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 1 teaspoon grated Parmesan cheese; 1/2 teaspoon dried thyme leaves; 3 tablespoons all-purpose flour; 2 tablespoons water; 1/2 cup whipping cream; 1/2 cup Green Giant® frozen sweet peas (from 1-lb bag)

Chicken and Vegetables with Flaky Pastry was pinched from <a href="http://www.bettycrocker.com/recipes/chicken-and-vegetables-with-flaky-pastry/4a9ee693-9f1e-45d1-8ca7-a259b81ff334" target="_blank">www.bettycrocker.com.</a>

"Add a pretty touch to this one-skillet chicken dish with herbed triangles made from refrigerated pie crust...."

INGREDIENTS

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3 teaspoons olive oil

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2 cups sliced baby portabella mushrooms (about 6 oz)

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1 tablespoon butter or margarine

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2 lb boneless skinless chicken breasts, quartered

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1 cup ready-to-eat baby-cut carrots, quartered lengthwise

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1 teaspoon salt

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1/4 teaspoon pepper

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1 cup frozen small whole onions (from 1-lb bag)

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1/2 cup white wine

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1 box Pillsbury® refrigerated pie crusts, softened as directed on box

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1 teaspoon grated Parmesan cheese

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1/2 teaspoon dried thyme leaves

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3 tablespoons all-purpose flour

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2 tablespoons water

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1/2 cup whipping cream

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1/2 cup Green Giant® frozen sweet peas (from 1-lb bag)

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