Hunter's Chicken Pot Pie
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Hunter's Chicken Pot Pie

Hunter's Chicken Pot Pie

Comfort food classic pot pies get a head start with flaky Pillsbury™ Frozen Pie Dough Rounds.

Servings: 10 servings (1 serving = 1 pot pie)
Prep
INGREDIENT
WEIGHT
MEASURE
Filling
INGREDIENT
WEIGHT
MEASURE
Chicken thighs, skinless, boneless, raw, cubed
12 oz
2 cups
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
1 Tbsp
Salt
3/4 tsp
Black pepper, ground
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
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
Prep
  1. Thaw pie dough, covered, either at room temp. 15-30 minutes until flexible or refrigerated overnight.
Filling
  1. Add raw chicken, flour, salt and pepper to a medium bowl; toss to coat.
  2. Heat sauté pan to medium-high heat; add olive oil and chicken pieces.
  3. Cook, stirring frequently until chicken is cooked through and browned, about 3-5 minutes.
  4. Stir in mushrooms, onions and sugar; continue to cook, 3-5 minutes until onions are translucent.
  5. Add white wine to deglaze pan; reduce heat to medium then add tomatoes and cook 3-5 minutes until heated through.
  6. Remove from heat and cool completely; if desired, transfer to covered container and refrigerate up to 24 hours.
Assembly
  1. Combine cooled mashed potatoes and shredded cheese in a mixing bowl; set aside.
  2. Take each pie dough round (glazed side up) and cut 4 evenly spaced slits approx. 2 1/2-inches long (from edge towards center).
  3. Place cut piece in a generously sprayed jumbo muffin cup, overlapping dough as needed.
  4. Deposit #12 scoop (2.7 oz) cooled Filling and #12 scoop (2.7 oz) mashed potato mixture, spreading potatoes to edges.
  5. 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.

  • Pot pies can be frozen and reheated for service.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 pot pie
Calories
680
Calories from Fat
390
% Daily Value
Total Fat
44g
67%
Saturated Fat
26g
128%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
850mg
35%
Total Carbohydrate
53g
18%
Dietary Fiber
3g
11%
Sugars
5g
Protein
16g
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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