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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. If necessary, microwave piecrust 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.
Meanwhile, heat oil in an extra-large skillet over medium heat. Add chicken and carrot (if desired); 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 snow peas; cook for 1 minute. Stir in basil. Season with salt and pepper.
Divide chicken mixture among four shallow bowls. Serve with piecrust wedges.