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Jack-o'-Lantern Chicken Pie

Jack-o'-Lantern Chicken Pie
  • Prep 15 min
  • Total 50 min
  • Ingredients 13
  • Servings 8
Be creative this Halloween by baking this chicken and veggie pie that’s made using Pillsbury™ pie crust – perfect for dinner.
Updated September 5, 2014

Ingredients

  • 3 tablespoons butter
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/2 cup frozen green peas, thawed
  • 3 medium green onions, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 jar (4 oz) diced pimientos, drained
  • 2 tablespoons dry sherry, if desired
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3 cups chopped deli rotisserie chicken (from 2-lb chicken)
  • 1/3 cup whipping cream
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps

  • 1
    Heat oven to 400°F. In 12-inch skillet, melt butter over medium heat. Cook mushrooms in butter 5 to 6 minutes, stirring occasionally, until browned and tender. Stir in peas and onions. Sprinkle flour over mushroom mixture in pan; cook over medium heat 1 minute, stirring frequently.
  • 2
    Stir in broth, pimientos, sherry, salt and red pepper; cook 5 minutes or until thickened. Stir in chicken and whipping cream until blended. Spoon chicken mixture into ungreased 9 1/2-inch glass deep-dish pie plate.
  • 3
    Unroll dough on work surface. With sharp knife, cut out shapes for eyes, nose and mouth; discard cutouts. Place dough over hot filling; trim edges and press with fork to seal. Bake 25 to 30 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Total Fat
16g
0%
Saturated Fat
8g
0%
Sodium
610mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
18g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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