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Chicken Paprikash Pot Pie

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

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

By Pillsbury Kitchens

October 29, 2012

Ingredients

box Pillsbury™ refrigerated pie crusts

slices bacon, cut into 1/2-inch pieces

3/4

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

cup coarsely chopped onions

cup coarsely chopped red or green bell pepper

cup sliced carrots

cup frozen sweet peas

1/2

cup sour cream

jar (12 oz) home-style chicken gravy

tablespoons cornstarch

teaspoons paprika

Steps

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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.