Chicken Souvlaki Pot Pie

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  • 25|min prep time
  • 60|min total time
  • 12 ingredients
  • 6 servings

tablespoons olive or vegetable oil
1 1/4
lb boneless skinless chicken breasts, cut into bite-size strips
medium red onion, chopped (about 1 1/4 cups)
small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)
cloves garlic, finely chopped
teaspoons chili powder
1 1/2
teaspoons dried oregano leaves
teaspoon salt
can (14.5 oz) diced tomatoes, undrained
cup plain yogurt
tablespoons all-purpose flour
box Pillsbury™ refrigerated pie crusts, softened as directed on box


  1. 1 Heat oven to 400°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook about 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet.
  2. 2 Heat remaining 1 tablespoon oil in skillet. Add onion and zucchini; cook and stir about 6 minutes or until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook and stir 2 minutes. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
  3. 3 In small bowl, beat yogurt and flour with wire whisk until blended; stir into chicken mixture. Spoon into ungreased 9-inch glass pie plate.
  4. 4 Unroll pie crust over hot chicken mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust. Place pie plate on cookie sheet with sides.
  5. 5 Bake 25 to 30 minutes or until crust is golden brown (sauce may bubble slightly over crust). Let stand 5 minutes before serving.




Nutrition Information

Recipe Step Photos

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