Hunter's Chicken Pot Pie
- Ingredients:13
- Servings:10
- Calories per serving:680
Hunter's Chicken Pot Pie
- Ingredients:13
- Servings:10
- Calories per serving:680
Comfort food classic pot pies get a head start with flaky Pillsbury™ Frozen Pie Dough Rounds.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Pie Dough Rounds (10090) | 2 lb 2.00 oz | 10 each |
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Chicken thighs, skinless, boneless, raw, cubed | 12 oz | 2 cups |
| Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317) | ---Value Not Available | 1 Tbsp |
| Salt | ---Value Not Available | 3/4 tsp |
| Black pepper, ground | ---Value Not Available | 1/4 tsp |
| Olive oil | 2 oz | 1/4 cup |
| Mushrooms, small diced | 4 oz | 1 1/2 cups |
| Yellow onion, small dice | 2 oz | 1/2 cup |
| Granulated sugar | ---Value Not Available | 1 tsp |
| White wine | 2 oz | 1/4 cup |
| Diced tomatoes with basil and garlic, canned, undrained | 15 oz | 1 1/2 cups |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Mashed potatoes, prepared | 1 lb 8.00 oz | 2 1/2 cups |
| Italian blend cheese, shredded | 6 oz | 1 1/2 cups |
Instructions
- Prep
- Thaw pie dough, covered, either at room temp. 15-30 minutes until flexible or refrigerated overnight.
- Filling
Add raw chicken, flour, salt and pepper to a medium bowl; toss to coat.
Heat sauté pan to medium-high heat; add olive oil and chicken pieces.
Cook, stirring frequently until chicken is cooked through and browned, about 3-5 minutes.
Stir in mushrooms, onions and sugar; continue to cook, 3-5 minutes until onions are translucent.
Add white wine to deglaze pan; reduce heat to medium then add tomatoes and cook 3-5 minutes until heated through.
Remove from heat and cool completely; if desired, transfer to covered container and refrigerate up to 24 hours.
- Assembly
Combine cooled mashed potatoes and shredded cheese in a mixing bowl; set aside.
Take each pie dough round (glazed side up) and cut 4 evenly spaced slits approx. 2 1/2-inches long (from edge towards center).
Place cut piece in a generously sprayed jumbo muffin cup, overlapping dough as needed.
Deposit #12 scoop (2.7 oz) cooled Filling and #12 scoop (2.7 oz) mashed potato mixture, spreading potatoes to edges.
Bake as directed until crust is golden brown and filling is heated through; allow to cool 5 minutes before serving.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
15-20 minutes |
Standard Oven |
350°F |
25-30 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Recipe Tips
- Pot pies can be frozen and reheated for service.
Nutrition Facts
- Calories680
- Total Fat44g
- Protein16g
- Total Carbohydrate53g
- Sugars5g
Servings: 10
Serving Size: 1 pot pie
Amount Per Serving Calories : 680
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 44g | 67% |
| Saturated Fat | 26g | 128% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 6g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 50mg | 16% |
| Sodium | 850mg | 35% |
| Total Carbohydrate | 53g | 18% |
| Dietary Fiber | 3g | 11% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 5g | % Value Not Available |
| Protein | 16g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 20% |
| Iron | Value Not Available | 15% |
| Potassium | 400mg | 12% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 4% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 6% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 20% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 15% |
| Pantothenic Acid | Value Not Available | 8% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 8% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2,
- Fruit 0,
- Other Carbohydrate 1&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 1,
- Medium-Fat Meat 0,
- High-Fat Meat ½,
- Fat 7,
- Fruits 0c,
- Vegetables ½c,
- Grains 0oz-eq,
- Meat & Beans 1oz-eq,
- Dairy ½c,
- Fats & Oils 2tsp
Carbohydrate Choice
- Carbohydrate Choice3&½
