Chicken Paprikash Pot Pie Recipe

ingredients

1 package refrigerated pie crusts (double-crust, 9 inch size)
4 slices bacon, cut into 1/4 inch pieces
3/4 pound boneless, skinless chicken breasts or thighs (cut into 1/2 inch pieces)
1 cup chopped onions
1 cup chopped green bell pepper
1 cup sliced carrots
1 cup frozen peas
1/2 cup sour cream
1 jar (12 ounce size) home-style chicken gravy
3 tablespoons cornstarch
3 teaspoons paprika

directions

Preheat oven to 425 degrees F. Prepare pie crust as directed on package for a double-crust pie using 9 inch pie pan.

In a large skillet over medium heat, cook bacon until crisp. Reserve 1 Tablespoon drippings with bacon in skillet.

Add chicken to skillet and cook until no longer pink. Add onions, pepper and carrots, then cook and stir until veggies are tender. Stir in peas.

In a 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 on top of crust. Bake at 450 degrees F for 30-35 minutes. Cover edge of crust with strips of foil after 10-15 minutes of baking to prevent excessive browning.

Let stand for 10-15 minutes before serving to thicken.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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