CHICKEN THIGH POT PIE

Chicken Thigh Pot Pie image

Bake Chicken Thigh Pot Pie as a delicious dinnertime main dish! Mixed vegetables and chicken pieces fill this Chicken Thigh Pot Pie with flavor and color.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 cup chopped onions
3/4 cup milk
1/4 cup MIRACLE WHIP Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. flour
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1 pkg. (10 oz.) frozen mixed vegetables (broccoli, carrots, red peppers)
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

Heat oven to 400°F.
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 min. or until chicken is done and onions are tender. Whisk milk, dressing, mustard and flour until blended; pour into skillet. Cook and stir 3 min. or until sauce is thickened. Remove from heat. Stir in cheese until blended. Add vegetables; toss to coat. Spoon into 9-inch pie plate; smooth surface.
Place crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.
Bake 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.

Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g