Jack o’ Lantern Chicken Pie

Be creative this Halloween by baking this chicken and veggie pie that’s made using Pillsbury™ pie crust – perfect for dinner.

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  • prep time 15 min
  • total time 50 min
  • ingredients 13
  • servings 8
 

Ingredients

3
tablespoons butter
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2
cup frozen green peas, thawed
3
medium green onions, chopped
1/4
cup all-purpose flour
1 1/2
cups chicken broth
1
jar (4 oz) diced pimientos, drained
2
tablespoons dry sherry, if desired
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
3
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/3
cup whipping cream
1
Pillsbury™ Refrigerated Pie Crust, softened as directed on box

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In 12-inch skillet, melt butter over medium heat. Cook mushrooms in butter 5 to 6 minutes, stirring occasionally, until browned and tender. Stir in peas and onions. Sprinkle flour over mushroom mixture in pan; cook over medium heat 1 minute, stirring frequently.
  • 2 Stir in broth, pimientos, sherry, salt and red pepper; cook 5 minutes or until thickened. Stir in chicken and whipping cream until blended. Spoon chicken mixture into ungreased 9 1/2-inch glass deep-dish pie plate.
  • 3 Unroll dough on work surface. With sharp knife, cut out shapes for eyes, nose and mouth; discard cutouts. Place dough over hot filling; trim edges and press with fork to seal. Bake 25 to 30 minutes or until crust is golden brown and filling is bubbly.
  • 1 Heat oven to 400°F. In 12-inch skillet, melt butter over medium heat. Cook mushrooms in butter 5 to 6 minutes, stirring occasionally, until browned and tender. Stir in peas and onions. Sprinkle flour over mushroom mixture in pan; cook over medium heat 1 minute, stirring frequently.
  • 2 Stir in broth, pimientos, sherry, salt and red pepper; cook 5 minutes or until thickened. Stir in chicken and whipping cream until blended. Spoon chicken mixture into ungreased 9 1/2-inch glass deep-dish pie plate.
  • 3 Unroll dough on work surface. With sharp knife, cut out shapes for eyes, nose and mouth; discard cutouts. Place dough over hot filling; trim edges and press with fork to seal. Bake 25 to 30 minutes or until crust is golden brown and filling is bubbly.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
),
Sodium
610mg
610%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.