Prep Time 45m
Cook Time 35m
Ready Time 70m
Yield 4 pot pies

  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons McCormick® Gourmet Collection Herbes de Provence
  • 1 1/4 teaspoons McCormick® Sea Salt
  • 1/2 teaspoon McCormick® Ground Black Pepper
  • 1 teaspoon McCormick® Garlic Powder
  • 6 ounces uncooked chicken breast tenders (not breaded), cubed
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 1/2 teaspoon grated lemon peel
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons capers, undrained
  • 1/4 cup dry white wine
  • 6 cloves garlic, finely chopped
  • 1 (18.5 oz.) can Progresso® Vegetable Classics French onion soup
  • 1 (9 oz.) box frozen sweet peas & pearl onions*
  • 2 tablespoons LAND O LAKES® Unsalted or Salted Butter
  • 1 can Pillsbury® refrigerated crusty French loaf
  • 1 teaspoon McCormick® Rosemary Leaves, crushed
  • 4 fresh rosemary sprigs
Preparation Directions
  • Step 1In 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.
  • Step 2Heat 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.
  • Step 3Bake 20 to 25 minutes or until bread is golden brown.
  • Tip*2 cups frozen peas and 1/4 cup chopped onion can be substituted for the box of peas and onions.
Bake-Off is a registered trademark of General Mills ©2012 / McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission. / LAND O LAKES is a registered trademark of Land O’Lakes, Inc.
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