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Receta Chicken Paprikash Pot Pie
by Global Cookbook

Chicken Paprikash Pot Pie
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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.
  6. 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.