Country Chicken Bacon Pot Pie

(11)
  7 reviews
  • 30|min prep time
  • 60|min total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Stir in carrots, corn, broth and mustard. Heat to boiling; boil 1 minute. Remove from heat. Stir in bacon. Spoon into casserole.
  5. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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