Mediterranean Chicken Pot Pies

By nurseliz

Ingredients

• INGREDIENTS
• 1/4 1/4
• cup Pillsbury BEST® All Purpose Flour
• 2 2
• teaspoons McCormick® Gourmet Collection Herbes de Provence
• 1 1/4 1 1/4
• teaspoons McCormick® Sea Salt
• 1/2 1/2
• teaspoon McCormick® Ground Black Pepper
• 1 1
• teaspoon McCormick® Garlic Powder
• 6 6
• oz uncooked chicken breast tenders (not breaded), cubed
• 2 2
• tablespoons Crisco® 100% Extra Virgin Olive Oil
• 1/2 1/2
• teaspoon grated lemon peel
• 2 2
• tablespoons fresh lemon juice
• 2 2
• teaspoons capers, undrained
• 1/4 1/4
• cup dry white wine, if desired
• 6 6
• cloves garlic, finely chopped
• 1 1
• can (18.5 oz) Progresso® Vegetable Classics French onion soup
• 1 1
• box (9 oz) frozen sweet peas & pearl onions*
• 2 2
• tablespoons LAND O LAKES® Unsalted or Salted Butter
• 1 1
• can Pillsbury® refrigerated crusty French loaf
• 1 1
• teaspoon McCormick® Rosemary Leaves, crushed
• 4 4
• fresh rosemary sprigs, if desired

Details

Servings 4

Preparation

Step 1

DIRECTIONS
1 In shallow bowl, stir together flour, herbes de Provence, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and garlic powder. Coat chicken in flour mixture, turning to coat all sides. Heat olive oil in 10-inch skillet over medium-high heat. Add chicken to skillet; cook 4 to 6 minutes, stirring frequently or until chicken is brown and no longer pink in center. Stir in lemon peel, lemon juice, capers, wine, garlic and soup. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in peas and onions. Cook 6 to 10 minutes, stirring occasionally or until thickened. Add 1 tablespoon of the butter, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper to chicken mixture in skillet. Stir until butter is melted. Remove from heat. 2 Heat oven to 375°F. Carefully unroll loaf of dough; fold dough in half lengthwise. Press into 16x4-inch rectangle. Cut dough into 4 squares. In each of 4 (10-oz) custard cups or ramekins, add about 3/4 cup of chicken mixture. Place 1 piece of dough on top of each cup. Divide remaining 1 tablespoon butter among tops of pot pies. Sprinkle remaining 1/2 teaspoon salt and crushed rosemary leaves over tops of pot pies. Add 1 rosemary sprig to each pot pie. Place pot pies in 15x10-inch pan with sides. 3 Bake 20 to 25 minutes or until bread is golden brown.

Nutritional Information
1 Serving (1 Serving)

Calories 460
(Calories from Fat 140),

Total Fat 16g
(Saturated Fat 6g,
Trans Fat 0g),
Cholesterol 35mg;
Sodium 1830mg;
Total Carbohydrate 58g
(Dietary Fiber 3g,
Sugars 8g),
Protein 19g;

Percent Daily Value*:

Vitamin A 10.00%;
Vitamin C 8.00%;
Calcium 4.00%;
Iron 20.00%;

Exchanges:

4 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
1 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

4;

*Percent Daily Values are based on a 2,000 calorie diet.