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Jack-o'-Lantern Chicken Pie

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Jack-o'-Lantern Chicken Pie
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 8
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Be creative this Halloween by baking this chicken and veggie pie that’s made using Pillsbury™ pie crust – perfect for dinner.

Ingredients

3
tablespoons butter
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2
cup frozen green peas, thawed
3
medium green onions, chopped
1/4
cup all-purpose flour
1 1/2
cups chicken broth
1
jar (4 oz) diced pimientos, drained
2
tablespoons dry sherry, if desired
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
3
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/3
cup whipping cream
1
Pillsbury™ Refrigerated Pie Crust, softened as directed on box

Directions

  • 1 Heat oven to 400°F. In 12-inch skillet, melt butter over medium heat. Cook mushrooms in butter 5 to 6 minutes, stirring occasionally, until browned and tender. Stir in peas and onions. Sprinkle flour over mushroom mixture in pan; cook over medium heat 1 minute, stirring frequently.
  • 2 Stir in broth, pimientos, sherry, salt and red pepper; cook 5 minutes or until thickened. Stir in chicken and whipping cream until blended. Spoon chicken mixture into ungreased 9 1/2-inch glass deep-dish pie plate.
  • 3 Unroll dough on work surface. With sharp knife, cut out shapes for eyes, nose and mouth; discard cutouts. Place dough over hot filling; trim edges and press with fork to seal. Bake 25 to 30 minutes or until crust is golden brown and filling is bubbly.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Daily Value
Total Fat
16g
0%
(
Saturated Fat
8g
0%
)
Sodium
610mg
0%
Total Carbohydrate
19g
0%
(
Dietary Fiber
1g
0%
)
Protein
18g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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