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Bake-Off® Contest 45, 2012
Amherst, New York

Mediterranean Chicken Pot Pies

Move over old-fashioned pot pie. Pillsbury® crusty French loaf, Progresso® soup, white wine and a special herb mix turn everyday pot pie into extraordinary pot pie.

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  • prep time 45 min
  • total time 1 hr 10 min
  • ingredients 18
  • servings 4
 

Ingredients

1/4
cup Pillsbury BEST® All Purpose Flour
2
teaspoons herbes de provence
1 1/4
teaspoons sea salt
1/2
teaspoon ground black pepper
1
teaspoon garlic powder
6
oz uncooked chicken breast tenders (not breaded), cubed
2
tablespoons Crisco® 100% Extra Virgin Olive Oil
1/2
teaspoon grated lemon peel
2
tablespoons fresh lemon juice
2
teaspoons capers, undrained
1/4
cup dry white wine, if desired
6
cloves garlic, finely chopped
1
can (18.5 oz) Progresso® Vegetable Classics French onion soup
1
box (9 oz) frozen sweet peas & pearl onions*
2
tablespoons unsalted or salted butter
1
can Pillsbury® refrigerated crusty French loaf
1
teaspoon rosemary leaves, crushed
4
fresh rosemary sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In shallow bowl, stir together flour, herbes de Provence, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and garlic powder. Coat chicken in flour mixture, turning to coat all sides. Heat olive oil in 10-inch skillet over medium-high heat. Add chicken to skillet; cook 4 to 6 minutes, stirring frequently or until chicken is brown and no longer pink in center. Stir in lemon peel, lemon juice, capers, wine, garlic and soup. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in peas and onions. Cook 6 to 10 minutes, stirring occasionally or until thickened. Add 1 tablespoon of the butter, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to chicken mixture in skillet. Stir until butter is melted. Remove from heat.
  • 2 Heat oven to 375°F. Carefully unroll loaf of dough; fold dough in half lengthwise. Press into 16x4-inch rectangle. Cut dough into 4 squares. In each of 4 (10-oz) custard cups or ramekins, spoon about 3/4 cup of chicken mixture. Place 1 piece of dough on top of each cup. Divide remaining 1 tablespoon butter among tops of pot pies. Sprinkle remaining 1/2 teaspoon salt and crushed rosemary leaves over tops of pot pies. Add 1 rosemary sprig to each pot pie. Place pot pies in 15x10-inch pan with sides.
  • 3 Bake 20 to 25 minutes or until bread is golden brown.
  • 1 In shallow bowl, stir together flour, herbes de Provence, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and garlic powder. Coat chicken in flour mixture, turning to coat all sides. Heat olive oil in 10-inch skillet over medium-high heat. Add chicken to skillet; cook 4 to 6 minutes, stirring frequently or until chicken is brown and no longer pink in center. Stir in lemon peel, lemon juice, capers, wine, garlic and soup. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in peas and onions. Cook 6 to 10 minutes, stirring occasionally or until thickened. Add 1 tablespoon of the butter, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to chicken mixture in skillet. Stir until butter is melted. Remove from heat.
  • 2 Heat oven to 375°F. Carefully unroll loaf of dough; fold dough in half lengthwise. Press into 16x4-inch rectangle. Cut dough into 4 squares. In each of 4 (10-oz) custard cups or ramekins, spoon about 3/4 cup of chicken mixture. Place 1 piece of dough on top of each cup. Divide remaining 1 tablespoon butter among tops of pot pies. Sprinkle remaining 1/2 teaspoon salt and crushed rosemary leaves over tops of pot pies. Add 1 rosemary sprig to each pot pie. Place pot pies in 15x10-inch pan with sides.
  • 3 Bake 20 to 25 minutes or until bread is golden brown.

EXPERT TIPS

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Expert Tips

*Two cups frozen peas and 1/4 cup chopped onion can be substituted for the box of peas and onions.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
1830mg
1830%;
Total Carbohydrate
58g
58%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
4%;
Iron
20%;
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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