Herbed Chicken Lattice Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.1
  • Total Fat: 12.8 g
  • Cholesterol: 69.1 mg
  • Sodium: 491.8 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 30.0 g

View full nutritional breakdown of Herbed Chicken Lattice Pot Pie calories by ingredient
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Number of Servings: 6


    1 c. uncooked instant white rice
    1 c. water
    2 Tbsp. olive oil
    1 1/4 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces
    1 large red bell pepper, chopped
    1 large onion, chopped
    1 medium zucchini, chopped
    2 Tbsp. Lipton Herb w/ Garlic Soup Mix (from packet)
    3/4 cup milk
    1 can (8 oz.) Pilsbury Crescent Recipe Creations refrigerated flaky dough sheet


1) Heat oven to 375 F. Spray 9" pie plate w/ cooking spray. Cook rice in water as directed on package. Pat rice evenly into bottom of pie plate. In 12" skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook until no longer pink. Remove from skillet.
2) Heat remaining 1 Tbsp. oil in skillet. Add pepper, onion, zucchini; cook and stir until crisp-tender. In bowl, mix soup mix and milk; stir into vegetable mixture. Heat to boiling over high heat. Remove from heat; stir in chicken. Spoon over rice in pie plate.
3) Unroll dough on work surface, cut lengthwise into 8 strips. Arrange 4 strips evenly in same direction over filling. Top w/ remaining 4 strips in opposite direction to create lattices. Fold overhanging ends at an angle around the edge to form rim of crust.
4) Bake 20 minutes. Let stand 5 minutes before serving.

6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user S33HANNA.

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