Chicken Paprika Pot Pie
  • pie dough for 2 crust pie
  • 4 slices bacon
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 12 oz. jar chicken grav
  • 2 tablespoons milk
  • 3 Tbsp. cornstarch
  • 1 Tbsp. smoked or sweet paprika


Preheat oven to 425 degrees F. Line 9" pie pan with one of the crusts; set aside. Cut chicken breast into ½" pieces. In large skillet, cook bacon until crisp; drain on paper towel. Remove all drippings from skillet except for 1 Tablespoon. Add chicken to bacon drippings in skillet and cook and stir until cooked through. Add onions, bell pepper and carrots, cook and stir until crisp-tender. Add peas to skillet. Combine sour cream, mustard, gravy, milk, cornstarch and paprika in a small bowl and mix to blend. Stir into mixture in skillet and heat for a few minutes. Crumble bacon and add to mixture. Place mixture in crust-lined pan; top with second crust, sealing and fluting edges. Cut slits in top crust for steam to escape. Bake at 425 degrees F for 30-35 minutes until crust is golden brown. Let stand 10 minutes before serving. 6 servings

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