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Chicken Souvlaki Pot Pie

Pillsbury® pie crust provides a flaky crust to a popular pot pie that's filled with chicken and vegetables. Perfect if you love Greek cuisine.

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  • Prep Time 25 min
  • Total Time 60 min
  • Servings 6

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) Muir Glen™ organic diced tomatoes, undrained
1/2
cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
2
tablespoons Gold Medal™ all-purpose flour
1
Pillsbury™ refrigerated pie crust, softened as directed on box

Directions

  • 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 In same skillet, heat remaining 1 tablespoon oil. Add onion and zucchini; cook about 6 minutes, stirring frequently, until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook 2 minutes, stirring constantly. 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

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
720mg
720%;
Total Carbohydrate
42g
42%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
8%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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