Chicken Bacon Pot Pie

Adapted from Big Book of Easy Baking

  • 6 pcs bacon slices, cooked
  • 1 lb chicken breast halves skinless, cut into small pieces
  • 1 cup onions, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 ozs frozen sliced carrots
  • 14 3/4 ozs creamed corn
  • 4 ozs chicken broth
  • 2 tbsps yellow mustard
  • 7 ozs refrigerated pie crust
Chicken Bacon Pot Pie
Preheat oven to 400. Prepare a 11"x7" casserole dish with cooking spray; set aside. In a large skillet, cook chicken and onions until chicken is no longer pink. Add salt, black pepper, carrots, corn, chicken broth, and mustard. Mix well and bring to a boil. Remove from heat and stir in chopped bacon. Spoon mixture into prepared dish. Place refrigerated crust evenly over top; crimping edges as desired. Bake for 35 minutes, or until crust is browned.
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Posted: 6/2/2016
Rated by 0 users (0.00)
WW Points* : 5.51
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 254
Calories from Fat 43 (17%)
% Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 40g 13%
Sodium 686mg 29%
Potassium 13mg 4%
Total Carbohydrate25g 8%
Dietary Fiber 2g 8%
Sugars 5g
Protein 16g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.