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Chicken Paprikash Pot Pie

(2)

1 reviews

35 min prep time
1 hr 20 min total time
11 ingredients
6 servings

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Looking for a hearty skillet dinner using Pillsbury® refrigerated pie crusts? Serve this savory baked pie layered with bacon, chicken and veggies.

Ingredients

1: box Pillsbury™ refrigerated pie crusts

4: slices bacon, cut into 1/2-inch pieces

3/4: lb boneless skinless chicken breast halves, cut into 1/2-inch pieces

1: cup coarsely chopped onions

1: cup coarsely chopped red or green bell pepper

1: cup sliced carrots

1: cup frozen sweet peas

1/2: cup sour cream

1: jar (12 oz) home-style chicken gravy

3: tablespoons cornstarch

3: teaspoons paprika

Steps

1 Heat oven to 425°F. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
2 In large skillet over medium heat, cook bacon until crisp. Reserve 1 tablespoon drippings with bacon in skillet.
3 Add chicken to skillet; cook and stir until no longer pink. Add onions, bell pepper and carrots; cook and stir until vegetables are tender. Stir in peas.
4 In small bowl, combine all remaining ingredients; mix well. Stir into chicken mixture in skillet. Spoon into crust-lined pan. Top with second crust and flute edges; cut slits or small designs in several places on top of crust.
5 Bake 30 to 35 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

1 Heat oven to 425°F. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
2 In large skillet over medium heat, cook bacon until crisp. Reserve 1 tablespoon drippings with bacon in skillet.
3 Add chicken to skillet; cook and stir until no longer pink. Add onions, bell pepper and carrots; cook and stir until vegetables are tender. Stir in peas.
4 In small bowl, combine all remaining ingredients; mix well. Stir into chicken mixture in skillet. Spoon into crust-lined pan. Top with second crust and flute edges; cut slits or small designs in several places on top of crust.
5 Bake 30 to 35 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 660mg; 27%
Total Carbohydrate: 29g; 10%
Dietary Fiber 3g 12% Sugars 5g
Protein: 19g

% Daily Value*:

Vitamin A: 90%; 90%
Vitamin C: 20%; 20%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

2

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

Comments + Recipe Twists

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