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.

  • 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
  • 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.
  • 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.
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