Chicken Paprikash Pot Pie

80 minutes Prep: 30 minutes Cook: 35 minutes

2685 calories per serving view nutrition facts

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15	ounces	pie shell (9 inch)	refrigerated
4	slices	bacon	crumbled
3/4	pound	chicken breast halves, boneless and skinless	cut in 1/2 inch pieces
1	cup	onions	coarsely chopped
1	cup	sweet bell pepper	coarsely chopped
1	cup	carrots	sliced
1	cup	sweet peas
1/2	cup	sour cream
12	ounces	chicken gravy	home-style
3	tablespoons	cornstarch
3	teaspoons	paprika

Heat oven to 425 degrees F.

Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.

In large skillet over medium heat, cook bacon until crisp.

Reserve 1 tablespoon drippings with bacon on skillet.

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.

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.

Bake at 425 degrees 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.

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Serving Size 664g

Amount per Serving

Calories 2685 55% of calories from fat