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Mediterranean Chicken Pot Pies

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Mediterranean Chicken Pot Pies
  • Prep 45 min
  • Total 1 hr 10 min
  • Ingredients 18
  • Servings 4
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Move over old-fashioned pot pie. Pillsbury™ French bread, Progresso™ soup, white wine and a special herb mix turn everyday pot pie into extraordinary pot pie.
Updated Nov 6, 2018
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Elizabeth Morath
Amherst, New York

Ingredients

  • 1/4 cup all-purpose flour
  • 2 teaspoons herbes de provence
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 6 oz uncooked chicken breast tenders (not breaded), cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons capers, undrained
  • 1/4 cup dry white wine, if desired
  • 6 cloves garlic, finely chopped
  • 1 can (18.5 oz) Progresso™ Vegetable Classics French onion soup
  • 1 box (9 oz) frozen sweet peas & pearl onions*
  • 2 tablespoons unsalted or salted butter
  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 1 teaspoon rosemary leaves, crushed
  • 4 fresh rosemary sprigs, if desired

Steps

  • 1
    In shallow bowl, stir together flour, herbes de Provence, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and garlic powder. Coat chicken in flour mixture, turning to coat all sides. Heat olive oil in 10-inch skillet over medium-high heat. Add chicken to skillet; cook 4 to 6 minutes, stirring frequently or until chicken is brown and no longer pink in center. Stir in lemon peel, lemon juice, capers, wine, garlic and soup. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in peas and onions. Cook 6 to 10 minutes, stirring occasionally or until thickened. Add 1 tablespoon of the butter, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to chicken mixture in skillet. Stir until butter is melted. Remove from heat.
  • 2
    Heat oven to 375°F. Carefully unroll dough; fold dough in half lengthwise. Press into 16x4-inch rectangle. Cut dough into 4 squares. In each of 4 (10-oz) custard cups or ramekins, spoon about 3/4 cup of chicken mixture. Place 1 piece of dough on top of each cup. Divide remaining 1 tablespoon butter among tops of pot pies. Sprinkle remaining 1/2 teaspoon salt and crushed rosemary leaves over tops of pot pies. Add 1 rosemary sprig to each pot pie. Place pot pies in 15x10-inch pan with sides.
  • 3
    Bake 20 to 25 minutes or until bread is golden brown.

Tips from the Pillsbury Kitchens

  • tip 1
    *Two cups frozen peas and 1/4 cup chopped onion can be substituted for the box of peas and onions.

Nutrition Information

460 Calories, 16g Total Fat, 19g Protein, 58g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1830mg
76%
Potassium
65mg
2%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
14%
Sugars
8g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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