Mock Chicken Pot Pie
Recipe from Tyson® Grilled & Ready® Chicken


Mock Chicken Pot Pie

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Ingredients
  • 1/2 
    15-ounce package rolled refrigerated unbaked piecrusts (1 crust)
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  • 1  10-3/4-ounce can
    condensed reduced-fat and reduced-sodium cream of mushroom or cream of chicken soup
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  • 1-1/3  cups
    fat-free milk
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  • 2  ounces
    reduced-fat cream cheese, cut up
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  • 1/2  teaspoon
    dried sage, crushed
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  • 1/4  teaspoon
    black pepper
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  • 2  cups
    Tyson® Grilled & Ready® Frozen Diced Chicken Breast, thawed
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  • 1  10-ounce package
    frozen mixed vegetables
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  • 1/2  cup
    instant white rice
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Directions
1.
Preheat oven to 450 degrees F. Let piecrust stand at room temperature 15 minutes or as directed on package. Unroll piecrust. With a pizza cutter or sharp knife, cut piecrust into strips about 1/2 to 1 inch wide. Place strips on baking sheet. Bake 6-8 minutes or until golden.
2.
Meanwhile, for filling, in large saucepan combine soup, milk, cream cheese, sage, and pepper. Cook and stir over medium-high heat until cheese melts. Stir in Grilled & Ready® Diced Chicken, vegetables, and rice. Bring to boiling. Reduce heat; simmer, covered, 10 minutes or until vegetables and rice are tender.
3.
To serve, transfer filling to serving dish. Top with pastry strips.

Serving Suggestion:
Serve with a tossed green salad and/or fresh fruit.
Nutrition information
Calories 505, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 74 mg, Sodium 919 mg, Carbohydrate 55 g, Fiber 4 g, Protein 26 g, Daily Values: Vitamin A 78%, Vitamin C 12%. Percent Daily Values are based on a 2,000 calorie diet
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