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Flaky Chicken Vegetable Pot Pie
Prep Time:
15 minutes
Cook Time:
40 minutes
Makes:
8 servings
Ingredients

1 sheet frozen fillo dough

2 pkg. (.87 oz each) H-E-B Chicken Gravy Mix

1 1/4 lb. H-E-B All Natural Chicken Tenders, cut into 1-inch cubes

2 Tbsp. H-E-B Baker's Scoop All Purpose Flour

2 tsp. H-E-B Texas Originals Chicken Fajita Seasoning

1 1/2 c. H-E-B Frozen Sliced Carrot

1 1/2 c. H-E-B Ready, Fresh, Go! Diced Potatoes

1 1/2 c. H-E-B Frozen Peas

1 c. frozen pearl onion

Directions


Thaw the fillo dough for 40 minutes before using thaw in refrigerator
over night.
Heat oven to 400 degrees F. Spray a deep dish pie pan with nonstick c
ooking spray and set aside.
Prepare the chicken gravy according to package directions and set asid
e. Combine the chicken, flour, and fajita seasoning in a small bowl an
d toss to coat.
Combine the sliced carrots, diced potatoes, frozen peas, onions, and s
easoned chicken in a large microwave-safe bowl. Cover with plastic wra
p and microwave on high power for 9 minutes and drain. Add the prepare
d chicken gravy to the cooked vegetable chicken mixture and pour into
the prepared baking dish.
Place the fillo dough on a floured surface and roll out to fit the pie
. Cut a shape out in the center of the pie crust to let steam escape.
Arrange the fillo dough on top of the pot pie filling and cut away the
excess crust. You can make decorative leaves or flowers with the scra
ps and arrange on the crust. Bake the pot pie on the center oven rack
for 35 minutes or until it is bubbly and the crust is puffed and golde
n.
For 8 personal-size chicken pot pies: Fill 8 small ceramic pie dishes
with the pot pie filling. Cut the crust into smaller circles with a st
eam vent in the center. Bake for 25 minutes or until the pie is bubbly
and crust is golden brown.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available