Chicken Paprikash Pot Pie

Looking for a hearty skillet dinner using Pillsbury® refrigerated pie crusts? Serve this savory baked pie layered with bacon, chicken and veggies.

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  • prep time 35 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 6
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts
4
slices bacon, cut into 1/2-inch pieces
3/4
lb boneless skinless chicken breast halves, cut into 1/2-inch pieces
1
cup coarsely chopped onions
1
cup coarsely chopped red or green bell pepper
1
cup sliced carrots
1
cup Green Giant™ frozen sweet peas
1/2
cup sour cream
1
jar (12 oz) home-style chicken gravy
3
tablespoons cornstarch
3
teaspoons paprika

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
  • 2 In large skillet over medium heat, cook bacon until crisp. Reserve 1 tablespoon drippings with bacon in skillet.
  • 3 Add chicken to skillet; cook and stir until no longer pink. Add onions, bell pepper and carrots; cook and stir until vegetables are tender. Stir in peas.
  • 4 In small bowl, combine all remaining ingredients; mix well. Stir into chicken mixture in skillet. Spoon into crust-lined pan. Top with second crust and flute edges; cut slits or small designs in several places on top of crust.
  • 5 Bake 30 to 35 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
  • 1 Heat oven to 425°F. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
  • 2 In large skillet over medium heat, cook bacon until crisp. Reserve 1 tablespoon drippings with bacon in skillet.
  • 3 Add chicken to skillet; cook and stir until no longer pink. Add onions, bell pepper and carrots; cook and stir until vegetables are tender. Stir in peas.
  • 4 In small bowl, combine all remaining ingredients; mix well. Stir into chicken mixture in skillet. Spoon into crust-lined pan. Top with second crust and flute edges; cut slits or small designs in several places on top of crust.
  • 5 Bake 30 to 35 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
660mg
660%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
20%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.