Ingredients

• 1/2  of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
• 2  tablespoons vegetable oil
• 1  pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 1  cup thinly sliced carrot (optional)
• 3  tablespoons all-purpose flour
• 1-1/2  cups chicken broth
• 2  cups fresh pea pods, halved crosswise
• 1/2  cup snipped fresh basil
•   Salt and ground black pepper

Directions

1. Preheat oven to 425 degrees F. If necessary, microwave pie crust according to package directions to bring to room temperature. Unroll piecrust on a large baking sheet; cut into 8 wedges. Separate wedges slightly. Bake for 8 to 10 minutes or until golden.

2. Meanwhile, in an extra-large skillet, heat oil over medium heat. Add chicken and carrot; cook and stir until chicken is brown and carrot is crisp-tender. Stir in flour. Add broth; cook and stir until thickened and bubbly. Add pea pods; cook for 1 minute. Stir in basil. Season with salt and pepper.

3. Divide chicken mixture among four shallow bowls. Serve with piecrust wedges. Makes 4 servings.

Pantry Items: vegetable oil, all-purpose flour, salt, ground black pepper

Shopping list:
2 cups fresh pea pods
Fresh basil
Carrots (optional)
1 15-ounce package rolled refrigerated unbaked pie crust
1 pound skinless, boneless chicken breast halves
1 14-ounce can chicken broth