Country Chicken Bacon Pot Pie

Name: Country Chicken Bacon Pot Pie
Prep time: 30 min
Total time: 1 h
Yield: 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) 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

11 Ratings

5 Reviews

Kitchen Tested

Prep 30 min
Total 60 min
Ingredients 13
Servings 4

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

By Pillsbury Kitchens

Updated October 18, 2016

Make With

Progresso Broth

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) 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

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.

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 Facts

Serving Size: 1 Serving

Calories: 630

Calories from Fat: 290

Total Fat: 33g; 50%

Saturated Fat: 13g; 65%

Trans Fat: 0g

Cholesterol: 105mg; 35%

Sodium: 1550mg; 65%

Potassium: 490mg; 14%

Total Carbohydrate: 48g; 16%

Dietary Fiber: 3g; 13%

Sugars: 10g

Protein: 36g

% Daily Value*:

Vitamin A: 170%; 170%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 15%; 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;