Herbed Chicken Lattice Pot Pie

Add aromatic flavors to your dinner table with this herbed pot pie that's filled with chicken, veggies and rice and topped with Pillsbury® Crescent Recipe Creations® dough sheet.

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  • prep time 35 min
  • total time 60 min
  • ingredients 10
  • servings 6
 

Ingredients

1
cup uncooked instant white rice
1
cup water
2
tablespoons olive oil
1 1/4
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1
large red bell pepper, chopped (about 1 1/2 cups)
1
large onion, chopped (about 1 cup)
1
medium zucchini, chopped (about 1 cup)
2
tablespoons savory herb with garlic soup mix (from packet in 2.4-oz box)
3/4
cup milk
1
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Cook rice in water as directed on package. Pat cooked rice evenly in bottom of pie plate. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir until no longer pink in center. Remove chicken from skillet.
  • 2 Heat remaining 1 tablespoon oil in skillet. Add bell pepper, onion and zucchini; cook and stir until crisp-tender. In small bowl, mix soup mix and milk; stir into vegetable mixture. Heat to boiling over high heat. Remove from heat; stir in chicken (discard chicken juices). Spoon over rice in pie plate.
  • 3 Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling. Top with remaining strips in opposite direction. Fold overhanging ends of strips at an angle around edge of pie plate to form rim.
  • 4 Bake about 20 minutes. Let stand 5 minutes before serving.
  • 1 Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Cook rice in water as directed on package. Pat cooked rice evenly in bottom of pie plate. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook and stir until no longer pink in center. Remove chicken from skillet.
  • 2 Heat remaining 1 tablespoon oil in skillet. Add bell pepper, onion and zucchini; cook and stir until crisp-tender. In small bowl, mix soup mix and milk; stir into vegetable mixture. Heat to boiling over high heat. Remove from heat; stir in chicken (discard chicken juices). Spoon over rice in pie plate.
  • 3 Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling. Top with remaining strips in opposite direction. Fold overhanging ends of strips at an angle around edge of pie plate to form rim.
  • 4 Bake about 20 minutes. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

All you need to complete this meal is a simple green salad!

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
570mg
570%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
35%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.