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Country Chicken Bacon Pot Pie

Looking for a hearty dinner made using Green Giant® corn? Then try this delicious chicken and bacon pot pie that's topped with Pillsbury® pie crust.

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  • prep time 30 min
  • total time 60 min
  • ingredients 13
  • servings 4
 

Ingredients

6
slices bacon, cut into 1/2-inch pieces
1
lb boneless skinless chicken thighs, cut into 1-inch pieces
1/4
teaspoon salt
1/4
teaspoon pepper
1
large onion, cut into wedges (about 1 1/2 cups)
1 1/2
cups frozen sliced carrots (from 16-oz bag), thawed, drained
1
can (14.75 oz) Green Giant® cream style sweet corn
1/2
cup Progresso® chicken broth (from 32-oz carton)
2
tablespoons country-style Dijon mustard
1
Pillsbury® refrigerated pie crust, softened as directed on box
1
tablespoon milk
1/4
cup shredded Parmesan cheese (2 oz)
1
tablespoon chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 11x7-inch glass baking dish with cooking spray. Place cookie sheet on lowest oven rack to catch any spills.
  • 2 In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp; remove with slotted spoon to paper towels to drain. Discard all but 1 tablespoon drippings.
  • 3 Cook chicken, salt and pepper in bacon drippings over medium-high heat 4 minutes, stirring occasionally. Add onion and cook over medium heat 5 minutes, stirring occasionally, until onion is tender and chicken is no longer pink in center.
  • 4 Stir in carrots, corn, broth and mustard. Heat to boiling; boil 1 minute. Remove from heat. Stir in bacon. Spoon into casserole.
  • 5 Remove pie crust from pouch; unroll and cut into 1 1/2-inch-wide strips. Lay 3 longest strips lengthwise over filling. Lay remaining 4 strips crosswise, trimming to fit pan. Brush crust strips with milk.
  • 6 Bake 30 to 35 minutes or until crust is golden and filling is bubbly. Sprinkle cheese evenly over crust strips. Bake 1 to 2 minutes longer or until cheese is melted. Sprinkle with parsley.
  • 1 Heat oven to 400°F. Spray 11x7-inch glass baking dish with cooking spray. Place cookie sheet on lowest oven rack to catch any spills.
  • 2 In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp; remove with slotted spoon to paper towels to drain. Discard all but 1 tablespoon drippings.
  • 3 Cook chicken, salt and pepper in bacon drippings over medium-high heat 4 minutes, stirring occasionally. Add onion and cook over medium heat 5 minutes, stirring occasionally, until onion is tender and chicken is no longer pink in center.
  • 4 Stir in carrots, corn, broth and mustard. Heat to boiling; boil 1 minute. Remove from heat. Stir in bacon. Spoon into casserole.
  • 5 Remove pie crust from pouch; unroll and cut into 1 1/2-inch-wide strips. Lay 3 longest strips lengthwise over filling. Lay remaining 4 strips crosswise, trimming to fit pan. Brush crust strips with milk.
  • 6 Bake 30 to 35 minutes or until crust is golden and filling is bubbly. Sprinkle cheese evenly over crust strips. Bake 1 to 2 minutes longer or until cheese is melted. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

Asiago cheese is an Italian cheese, semi-firm in texture and slightly nutty in flavor. It adds a nice unexpected flavor to the pot pie crust.

Freeze leftover chicken broth in an ice cube tray. It will then be convenient to use anytime you need a little bit of broth.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
290),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
1550mg
1550%;
Total Carbohydrate
48g
48%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
4%;
Calcium
15%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.