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Chicken Paprikash Pot Pie

  • 6servings
  • 80minutes
  • 520calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H, C, P
MineralsChromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts

  2. 4 slices bacon, cut into 1/2-inch pieces

  3. 3/4 lb boneless skinless chicken breast halves, cut into 1/2-inch pieces

  4. 1 cup coarsely chopped onions

  5. 1 cup coarsely chopped red or green bell pepper

  6. 1 cup sliced carrots

  7. 1 cup Green Giant® frozen sweet peas

  8. 1/2 cup sour cream

  9. 1 jar (12 oz) home-style chicken gravy

  10. 3 tablespoons cornstarch

  11. 3 teaspoons paprika

Instructions Jump to Ingredients ↑

  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.

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