Chicken Souvlaki Pot Pie

Name: Chicken Souvlaki Pot Pie
Prep time: 25 min
Yield: 6 servings
Ingredients: 2 tablespoons olive or vegetable oil; 1 1/4 lb boneless skinless chicken breasts, cut into bite-size strips; 1 medium red onion, chopped (about 1 1/4 cups); 2 small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups); 2 cloves garlic, finely chopped; 2 teaspoons chili powder; 1 1/2 teaspoons dried oregano leaves; 1/2 teaspoon salt; 1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained; 1/2 cup Yoplait® Greek plain yogurt (from 6-oz container); 2 tablespoons Gold Medal® all-purpose flour; 1 Pillsbury® refrigerated pie crust, softened as directed on box

Chicken Souvlaki Pot Pie was pinched from <a href="http://www.bettycrocker.com/recipes/chicken-souvlaki-pot-pie/c2dd7c1f-f0c4-4381-a670-e0c59eaa7164" target="_blank">www.bettycrocker.com.</a>

"Pillsbury® pie crust provides a flaky crust to a popular pot pie that's filled with chicken and vegetables. Perfect if you love Greek cuisine...."

INGREDIENTS

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2 tablespoons olive or vegetable oil

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1 1/4 lb boneless skinless chicken breasts, cut into bite-size strips

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1 medium red onion, chopped (about 1 1/4 cups)

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2 small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)

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2 cloves garlic, finely chopped

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2 teaspoons chili powder

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1 1/2 teaspoons dried oregano leaves

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1/2 teaspoon salt

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1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

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1/2 cup Yoplait® Greek plain yogurt (from 6-oz container)

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2 tablespoons Gold Medal® all-purpose flour

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1 Pillsbury® refrigerated pie crust, softened as directed on box

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