Chicken Paprikash Pot Pie

Looking for a hearty skillet dinner using Pillsbury® refrigerated pie crusts? Serve this delicious baked pie that's made with bacon, chicken and veggies.

Prep Time

Minutes

Total Time

1:20

Hr:Mins

Makes

servings

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 Green Giant® frozen sweet peas

1/2

cup sour cream

jar (12 oz) home-style chicken gravy

tablespoons cornstarch

teaspoons paprika

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

Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)

Calories 520

(Calories from Fat 250),

Total Fat 27g

(Saturated Fat 11g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 880mg;
Total Carbohydrate 49g

(Dietary Fiber 3g,
Sugars 5g),

Protein 20g;

Percent Daily Value*:

Exchanges:

3 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
1 1/2 Lean Meat;
0 High-Fat Meat;
4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.