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Chicken Souvlaki Pot Pie

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Pillsbury Kitchens
Updated Oct 26, 2010
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Looking for a classic dinner made using Pillsbury™ refrigerated pie crusts? Then check out this baked chicken souvlaki pot pie that’s ready in an hour.

Chicken Souvlaki Pot Pie

  • Prep Time 25 min
  • Total 60 min
  • Ingredients 12
  • Servings 6
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Ingredients

  • 2 tablespoons olive or vegetable oil
  • 1 1/4 lb boneless skinless chicken breasts, cut into bite-size strips
  • 1 medium red onion, chopped (about 1 1/4 cups)
  • 2 small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano leaves
  • 1/2 teaspoon salt
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup plain yogurt
  • 2 tablespoons all-purpose flour
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Instructions

  • Step 
    1
    Heat oven to 400°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook about 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet.
  • Step 
    2
    Heat remaining 1 tablespoon oil in skillet. Add onion and zucchini; cook and stir about 6 minutes or until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook and stir 2 minutes. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
  • Step 
    3
    In small bowl, beat yogurt and flour with wire whisk until blended; stir into chicken mixture. Spoon into ungreased 9-inch glass pie plate.
  • Step 
    4
    Unroll pie crust over hot chicken mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust. Place pie plate on cookie sheet with sides.
  • Step 
    5
    Bake 25 to 30 minutes or until crust is golden brown (sauce may bubble slightly over crust). Let stand 5 minutes before serving.

Nutrition

490 Calories
24g Total Fat
26g Protein
42g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
720mg
30%
Potassium
500mg
14%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
8%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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