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Jack-o'-Lantern Chicken Pie

  • Prep 15 min
  • Total 50 min
  • Servings 8
  • Pinterest
    7
  • Print
    33
  • Save
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    1

Be creative this Halloween by baking this chicken and veggie pie that’s made using Pillsbury™ pie crust – perfect for dinner. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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