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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
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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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Make With
Progresso Broth
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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.
-
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.
-
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.
-
Stir in carrots, corn, broth and mustard. Heat to boiling; boil 1 minute. Remove from heat. Stir in bacon. Spoon into casserole.
-
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.
-
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.
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630
Calories
33g
Total Fat
36g
Protein
48g
Total Carbohydrate
10g
Sugars
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
- 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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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var configuration = {"title":"Country Chicken Bacon Pot Pie","introduction":"Looking for a hearty dinner made using corn? 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