Main Entrees

Lemon Pepper Chicken Pot Pie

The fresh lemon and basil brighten the flavors of this favorite home-style dish. Serve with fresh melon wedges.

Prep Time 
15 minutes or less
Cook Time 
15 to 30 minutes
Total Time 
30 minutes
Servings 
4
Ingredients 

1 tablespoon olive or vegetable oil
1/4 cup finely chopped onion
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1 teaspoon freshly grated lemon peel
1 teaspoon finely chopped garlic
1/2 teaspoon lemon pepper seasoning
2 teaspoons flour
2 cups chicken gravy
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 2 cups)
1 package (16 ounces) frozen peas and carrots or mixed vegetables
1 package (8 ounces) refrigerated crescent dough sheet pastry

Instructions 

Heat oven to 375ºF. Butter or spray a 9x7-inch (1 1/2-quart) baking dish with non-stick cooking spray. In a 10 to 12-inch skillet, over medium-high heat, heat oil. Stir in onion, basil, lemon peel, garlic, and lemon pepper seasoning. Cook 2 to 3 minutes or until onion is softened, stirring frequently. Stir in flour. Cook 1 minute, stirring constantly.

Stir in gravy, chicken, and frozen vegetables. Bring to a boil, stirring occasionally. Meanwhile, on a lightly floured surface, roll out crescent dough to a 10x8-inch rectangle. Spoon the hot chicken mixture into baking pan. Cover with crescent dough, crimping edges of the dough. Place on a baking sheet.

Bake 15 to 20 minutes or until dough is golden brown and filling is hot.

Tips 

1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
American

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      550
    • Calories from Fat 
      47%
    • Total Fat 
      29g
    • Saturated Fat 
      7g
    • Trans Fat 
      3g
    • Total Carbohydrate 
      47g
    • Protein 
      26g
    • Sugars 
      15g
    • Cholesterol 
      84mg
    • Dietary Fiber 
      5g
    • Sodium 
      1,480mg
  • DAILY VALUE
    • Vitamin A 
      217%
    • Vitamin C 
      18%
    • Calcium 
      10%
    • Iron 
      22%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3
    • Fat 
      3.5
    • Med-Fat Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Recipe Source 
Gold'n Plump Exclusive