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Chicken Paprikash Pot Pie

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By Pillsbury Kitchens
Updated Oct 29, 2012
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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.

Chicken Paprikash Pot Pie

  • Prep Time 35 min
  • Total 1 hr 20 min
  • Ingredients 11
  • Servings 6
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 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

Instructions

  • Step 
    1
    Heat oven to 425°F. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
  • Step 
    2
    In large skillet over medium heat, cook bacon until crisp. Reserve 1 tablespoon drippings with bacon in skillet.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

350 Calories
17g Total Fat
19g Protein
29g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
660mg
27%
Potassium
420mg
12%
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.
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