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Chicken Paprikash Pot Pie


Chicken Paprikash Pot Pie recipe















1 pie shell (9 inch)
4 slices bacon
¾ pound chicken breast halves, boneless, skinless
cut in 1/2 inch pieces
1 cup onions
coarsely chopped
1 cup sweet red bell peppers
coarsely chopped
1 cup carrots
1 cup sweet peas
½ cup sour cream
12 ounces chicken gravy
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 31444% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 328mg 14%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 44g
Vitamin A 97% Vitamin C 60%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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