Chicken Paprikash Pot Pie

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Title: Chicken Paprikash Pot Pie
Categories: Chicken, Casserole, Main dish
Yield: 6 Servings

15 oz Pkg refrigerated pie crusts
4 ea Slices bacon, crumbled
3/4 lb Boneless, skinless chicken
- breast, in 1/2 inch pieces
1 c Coarsely chopped onions
1 c Coarsely chopped bell pepper
1 c Sliced carrots
1 c Sweet peas
1/2 c Sour cream
12 oz Jar home-style chicken gravy
3 T Cornstarch
3 t Paprika

1. Heat oven to 425 degrees. Prepare pie crust as directed on package
for two-crust pie using 9-inch pie pan.

2. In large skillet over medium heat, cook bacon until crisp.
Reserve 1 tablespoon drippings with bacon on skillet.

3. Add chicken to skillet; cook and stir until no longer pink. Add
onions, bell pepper and carrots; cook and stir until vegetables are
tender. Stir in peas.

4. In small bowl, combine all remaining ingredients; mix well. Stir
into chicken mixture in skillet. Spoon into crust-lined pan. Top with
second crust and flute edges; cut slits or small designs in several
places on top of crust.

5. Bake at 425 degrees for 30 to 35 minutes or until crust is golden
brown. Cover edge of crust with strips of foil after 10 to 15 minutes
of baking to prevent excessive browning. Let stand 10 minutes before
serving.

Nutrition Information Per Serving:
550 Calories, 31 g Fat, 850 mg Sodium

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