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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Servings 6

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( 22 ) Ratings

22 Ratings

5 Stars 18%

4 Stars 14%

3 Stars 21%

2 Stars 29%

1 Stars

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ingredients 10
Prep Time 35 min
Total Time 60 min

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

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Directions

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.