Country Chicken Bacon Pot Pie Recipe - (4.1/5)

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) Green Giant® cream style sweet corn
• 1/2 cup 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)
• 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.