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Chicken Paprikash Pot Pie |
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Serves: 6 Print this RecipePrep Time: 35 minutes (ready in 1 hour 20 minutes) - Yield: 6 servings 1 (15-ounce) package refrigerated pie shells or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies 4 slices bacon, cut into 1/2-inch pieces 3/4 pound boneless skinless chicken breast halves, cut into 1/2-inch pieces 1 cup coarsely chopped onions 1 cup coarsely chopped green or red bell peppers 1 cup sliced carrots 1 cup frozen sweet peas 1/2 cup sour cream 1 (12-ounce) jar home-style chicken gravy 3 tablespoons cornstarch 3 teaspoons paprika 1. Heat oven to 425°F. Prepare pie crusts 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 at 425°F. for 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. Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 550 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 12 g 60% * Cholesterol: 65 mg 22% * Sodium: 750 mg 31% * Total Carbohydrate: 52 g 17% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 19 g * Vitamin A: 160% * Vitamin C: 45% * Calcium: 8% * Iron: 10% * Dietary Exchanges: 3 Starch, 1 Vegetable, 1 Very Lean Meat, 5 1/2 Fat or 3 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 5 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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