Skip to main content

Chicken-Mushroom Pot Pie with Sweet Potato Crust

(0 reviews)
Chicken-Mushroom Pot Pie with Sweet Potato Crust
  • Prep Time 35 min
  • Total Time 1 hr 20 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Ingredients

6
slices bacon
1
medium onion, cut in half lengthwise, then cut into 1/2-inch wedges
1
large red bell pepper, chopped
2
packages (8 oz each) sliced fresh cremini mushrooms
1
teaspoon dried thyme leaves
1/4
cup all-purpose flour
1/2
cup chicken broth
1/2
teaspoon salt
3
cups cut-up cooked chicken
2
cups chopped red Swiss chard leaves (stems removed)
1
bag (24 oz) refrigerated mashed sweet potatoes

Directions

  • 1 Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
  • 2 Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
  • 3 Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
  • 4 Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
  • 5 Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.
Tips  

If you like, you can make the chicken-mushroom mixture and put it in the pie plate; cover and refrigerate up to 24 hours in advance. When ready to bake, uncover and continue as directed in the recipe. The bake time may be about 5 minutes longer since the chicken-mushroom mixture will be cold.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
110
)
Daily Value
Total Fat
13g
19%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
75mg
26%
Sodium
860mg
36%
Potassium
700mg
20%
Total Carbohydrate
23g
8%
(
Dietary Fiber
3g
13%
,
Sugars
3g
)
Protein
27g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet