Country Chicken Bacon Pot Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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
Instructions
- 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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