Chicken Souvlaki Pot Pie

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.

Prep Time



Total Time






tablespoons olive or vegetable oil
1 1/4
lb boneless skinless chicken breasts, cut into bite-size strips
medium red onion, chopped (about 1 1/4 cups)
small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)
cloves garlic, finely chopped
teaspoons chili powder
1 1/2
teaspoons dried oregano leaves
teaspoon salt
can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
cup Greek plain yogurt (from 6-oz container)
tablespoons Gold Medal® all-purpose flour
Pillsbury® refrigerated pie crust, softened as directed on box
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 720mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 26g;
Percent Daily Value*:
    • 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.