BACON CHICKEN POT PIE

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 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

DIRECTIONS

• 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.

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.

-- JMagGuthrie - 30 Apr 2011