Chicken Thigh Pot Pie
1 Hr(s)
25 Min(s) Prep
35 Min(s) Cook
Bake Chicken Thigh Pot Pie as a delicious dinnertime main dish! Mixed vegetables and chicken pieces fill this Chicken Thigh Pot Pie with flavor and color.
What You Need
Select All
6 servings
Original recipe yields 6 servings
1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 cup chopped onions
3/4 cup milk
1 Tbsp. flour
1 pkg. (10 oz.) frozen mixed vegetables (broccoli, carrots, red peppers)
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Let's Make It
1
Heat oven to 400°F.
2
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 min. or until chicken is done and onions are tender. Whisk milk, dressing, mustard and flour until blended; pour into skillet. Cook and stir 3 min. or until sauce is thickened. Remove from heat. Stir in cheese until blended. Add vegetables; toss to coat. Spoon into 9-inch pie plate; smooth surface.
3
Place crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.
4
Bake 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.
Kitchen Tips
Tip 1
Variation
Prepare using MIRACLE WHIP Light Dressing and KRAFT 2% Milk Shredded Cheddar Cheese.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 10g
50%
Trans Fat 0.5g
Cholesterol 100mg
33%
Sodium 580mg
25%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
4%
Sugars 5g
10%
Protein 22g
44%
Vitamin A
40%
Vitamin C
0%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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