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Chicken Souvlaki Pot Pie

  • Prep 25 min
  • Total 60 min
  • Ingredients 12
  • Servings 6

Looking for a classic dinner made using Pillsbury® refrigerated pie crusts? Then check out this baked chicken souvlaki pot pie that’s ready in an hour. MORE+ LESS-

Ingredients

2
tablespoons olive or vegetable oil
1 1/4
lb boneless skinless chicken breasts, cut into bite-size strips
1
medium red onion, chopped (about 1 1/4 cups)
2
small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)
2
cloves garlic, finely chopped
2
teaspoons chili powder
1 1/2
teaspoons dried oregano leaves
1/2
teaspoon salt
1
can (14.5 oz) diced tomatoes, undrained
1/2
cup plain yogurt
2
tablespoons all-purpose flour
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

Hide Images
  • 1
    Heat oven to 400°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook about 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet.
  • 2
    Heat remaining 1 tablespoon oil in skillet. Add onion and zucchini; cook and stir about 6 minutes or until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook and stir 2 minutes. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
  • 3
    In small bowl, beat yogurt and flour with wire whisk until blended; stir into chicken mixture. Spoon into ungreased 9-inch glass pie plate.
  • 4
    Unroll pie crust over hot chicken mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust. Place pie plate on cookie sheet with sides.
  • 5
    Bake 25 to 30 minutes or until crust is golden brown (sauce may bubble slightly over crust). Let stand 5 minutes before serving.

Expert Tips

  • Stirring flour into the yogurt before the mixture is added to the chicken filling allows the sauce to thicken when heated without separating.
  • The chili powder and oregano are cooked in the skillet because heat helps bring out their aromatic flavors.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
720mg
30%
Potassium
500mg
14%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
8%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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