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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Servings 4

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( 10 ) Ratings

10 Ratings

5 Stars 33%

4 Stars 20%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 6 )

2a139aba-e9c2-40a9-8bd5-8f7eda65307b

ingredients 13
Prep Time 30 min
Total Time 60 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Kweenink

report Posted Jan. 24, 2012 7:40 PM

Took a few recommendations from others - 1/2 the mustard and used the Asiago Cheese instead of Parmesan, for a slightly nutty taste and used Normandy Frozen veggies. Also I substituted 1/4 cup of the Chicken Broth with Marsala wine for a sweet kick! Leftovers were even better the next day for lunch after the flavors had married! Definately a keeper and so easy to make too!

jdubsw

report Posted Dec. 11, 2011 7:10 PM

FANTASTIC!!!!My family of 4 loved it. It was easy to make and I think it is the best recipe on here. I left the mustard out and it turned out great.

sheba73

report Posted Sep. 19, 2011 11:39 PM

Me and my family really liked it. I liked how easy it was to make. Would definitely make it again, maybe just add different veggies.

Katzcooking

report Posted Mar. 5, 2011 10:00 AM

I made this for my husband and 4 year old, the recipe was easy to follow and turned out veru good. I do agree that the mustard was the strongest flavor and overpowered the other flavors. I too would only use 1 tbsp next time but I will make this again.

kevinsimzadi

report Posted Feb. 2, 2011 9:47 AM

Made this last night- Wow! Loved it! Simple, but very delicious! I didn't have the pie crust, but had biscuit mix- added crumbled bacon and shredded cheddar to the biscuit mix and dropped the dough on top of the casserole and baked- MMMMM!