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Country Chicken Bacon Pot Pie

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Country Chicken Bacon Pot Pie
  • Prep 30 min
  • Total 60 min
  • Ingredients 13
  • Servings 4
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Looking for a hearty dinner made using corn? Then try this delicious chicken and bacon pot pie that's topped with Pillsbury™ pie crust.
Updated Oct 18, 2016

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
Make With
Make With
Progresso Broth

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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

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
% 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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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