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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Servings 4

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( 18 ) Ratings

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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

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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.