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.

–

Save & Share

Servings 4

false

( 18 ) Ratings

18 Ratings

5 Stars 20%

4 Stars

3 Stars

2 Stars

1 Stars 20%

Member Reviews ( 16 )

15282c01-7f74-45db-9889-6f1a21a91ab1

Bake-Off® Contest 45, 2012

Elizabeth Morath

Amherst, New York

ingredients 18
Prep Time 45 min
Total Time 1 hr 10 min

Ingredients

1/4: cup Pillsbury BEST® All Purpose Flour

2: teaspoons McCormick® Gourmet Collection Herbes de Provence

1 1/4: teaspoons McCormick® Sea Salt

1/2: teaspoon McCormick® Ground Black Pepper

1: teaspoon McCormick® 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 LAND O LAKES® Unsalted or Salted Butter

1: can Pillsbury® refrigerated crusty French loaf

1: teaspoon McCormick® Rosemary Leaves, crushed

4: fresh rosemary sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

Expert Tips

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

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

emorath

report Posted Jun. 30, 2012 9:33 PM

unreal

emorath

report Posted Jun. 30, 2012 9:32 PM

wow

emorath

report Posted Mar. 28, 2012 8:24 PM

For those who think this recipe is to high in sodium you can substitute the can of soup with the same amount of low sodium chicken broth or low sodium french onion soup.

shawnaburton

report Posted Mar. 26, 2012 4:08 PM

I'm sure that this is delicious, but the 1830mg of sodium per serving means that I can't have it. Looks great though!

Jules865

report Posted Feb. 8, 2012 8:27 PM

This recipe was great it was very easy to prepare.