Chicken Paprikash Pot Pie

  • Prep Time 35 min
  • Total Time 1 hr 20 min
  • Servings 6

Ingredients

Ingredients

1
box Pillsbury™ refrigerated pie crusts
4
slices bacon, cut into 1/2-inch pieces
3/4
lb boneless skinless chicken breast halves, cut into 1/2-inch pieces
1
cup coarsely chopped onions
1
cup coarsely chopped red or green bell pepper
1
cup sliced carrots
1
cup Green Giant™ frozen sweet peas
1/2
cup sour cream
1
jar (12 oz) home-style chicken gravy
3
tablespoons cornstarch
3
teaspoons paprika

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
250
% Daily Value
Total Fat
27g
42%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
880mg
37%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
10%
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.