All other pot pies, bow down. Pillsbury™ refrigerated pie crust and make-ahead directions make this chicken pot pie a must for weeknight dinners.MORE+LESS-
1/2
cup chopped red bell pepper
1
medium serrano chile, seeded and finely chopped (1 tablespoon)
3
boneless skinless chicken breasts, cubed (1 lb)
1/4
cup Gold Medal™ all-purpose flour
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
cup heavy whipping cream
4
oz Kraft™ Velveeta™ original cheese product, cut into cubes
1/2
cup shredded Cheddar cheese (2 oz)
1/2
cup frozen whole kernel corn
1
Pillsbury™ refrigerated pie crust, softened as directed on box
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2
In 12-inch nonstick skillet, melt butter over medium-high heat. Stir in onion, bell pepper and serrano chile; cook about 3 minutes or until vegetables are just softened. Add chicken; cook 4 to 5 minutes, stirring frequently, until chicken is cooked through. Reduce heat to medium. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in broth and whipping cream with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cheeses until melted. Stir in frozen corn.
3
Spoon mixture into ungreased 9-inch glass pie plate. Top with crust; seal edges, and flute. Cut slits in several places in top of crust.
4
Place on rimmed sheet pan; bake 25 to 30 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Expert Tips
- To make ahead, make filling as directed in step 2. Spoon mixture into 1-quart freezer container; allow mixture to cool completely, lightly covered, 30 to 45 minutes in refrigerator. Cover and freeze up to 2 months. When ready to use, thaw completely in refrigerator at least 24 hours. Add thawed mixture to nonstick skillet; heat over medium heat until completely heated through. Then continue with recipe.
- The serrano chile adds a nice warming spice to the filling. For a less spicy version, omit the chile.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 260
% Daily Value
- Total Fat
- 29g
- 45%
- Saturated Fat
- 15g
- 77%
- Trans Fat
- 1/2g
- Cholesterol
- 110mg
- 37%
- Sodium
- 960mg
- 40%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 25g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 15%
- 15%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
