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Ingredientes
- 15 ounce Pkg refrigerated pie crusts
- 4 slc bacon, crumbled
- 3/4 lb Boneless, skinless chicken breast, in 1/2 inch pcs
- 1 c. Coarsely minced onions
- 1 c. Coarsely minced bell pepper
- 1 c. Sliced carrots
- 1 c. Sweet peas
- 1/2 c. Lowfat sour cream
- 12 ounce Jar home-style chicken gravy
- 3 Tbsp. Cornstarch
- 3 tsp Paprika
Direcciones
- 1. Heat oven to 425 degrees. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
- 2. In large skillet over medium heat, cook bacon till crisp. Reserve 1 Tbsp. drippings with bacon on skillet.
- 3. Add in chicken to skillet; cook and stir till no longer pink. Add in onions, bell pepper and carrots; cook and stir till vegetables are tender. Stir in peas.
- 4. In small bowl, combine all other ingredients; mix well. Stir into chicken mix in skillet. Spoon into crust-lined pan. Top with second crust and flute edges; cut slits or possibly small designs in several places on top of crust.
- 5. Bake at 425 degrees for 30 to 35 min or possibly till crust is golden.
- Cover edge of crust with strips of foil after 10 to 15 min of baking to prevent excessive browning. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 573 | |
| Calories from Fat 309 | 54% |
| Total Fat 34.51g | 43% |
| Saturated Fat 12.89g | 52% |
| Trans Fat 0.01g | |
| Cholesterol 46mg | 15% |
| Sodium 833mg | 35% |
| Potassium 453mg | 13% |
| Total Carbs 50.55g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.15g | 3% |
| Protein 15.63g | 25% |
