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
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 cooking spray and set aside.
Prepare the chicken gravy according to package directions and set aside. Combine the chicken, flour, and fajita seasoning in a small bowl and toss to coat.
Combine the sliced carrots, diced potatoes, frozen peas, onions, and seasoned chicken in a large microwave-safe bowl. Cover with plastic wrap and microwave on high power for 9 minutes and drain. Add the prepared 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 scraps 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 golden.
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 steam vent in the center. Bake for 25 minutes or until the pie is bubbly and crust is golden brown.
No Nutritional Information Available