Chicken Souvlaki Pot Pie

Pillsbury® pie crusts provide a flaky crust to a popular pot pie that's filled with chicken and vegetables. Perfect if you love Greek cuisine.

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

Ingredients

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    490
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    720mg
    720%;
    Total Carbohydrate
    42g
    42%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    15%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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