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Ingredients
-
3
tablespoons butter
-
1
lb button mushrooms, sliced
-
2
carrots, peeled and chopped
-
2
thyme sprigs
-
3
tablespoons flour
-
1/2
cup white wine
-
2
cups milk
-
Pinch of cayenne pepper
-
1 1/2
cups frozen peas
-
1-2 cups chopped or shredded chicken
-
1/3
cup Parmesan cheese
-
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
-
8
slices thick cut bacon
-
1
tablespoon brown sugar
-
Rosemary, for serving (optional)
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Make With
Pillsbury Pie Crust
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640
Calories
34g
Total Fat
30g
Protein
52g
Total Carbohydrate
16g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 640
- Calories from Fat
- 310
- Total Fat
- 34g
- 53%
- Saturated Fat
- 16g
- 81%
- Trans Fat
- 1/2g
- Cholesterol
- 95mg
- 32%
- Sodium
- 880mg
- 37%
- Potassium
- 870mg
- 25%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 16g
- Protein
- 30g
- Vitamin A
- 130%
- 130%
- Vitamin C
- 8%
- 8%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Expert Tips
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
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var configuration = {"title":"Bacon Pot Pie","introduction":"Cook up this simple and savory pot pie for your next meal!","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/_bv0ZY2HG0i9NkDjExcd3g_webp_base.webp?v=5de6278e\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://images-gmi-pmc.edge-generalmills.com/fad47157-0f6e-49f4-81b7-f3b99766068a.jpg"},"large":{"media":"(min-width: 767px)","src":"https://images-gmi-pmc.edge-generalmills.com/fad47157-0f6e-49f4-81b7-f3b99766068a.jpg"},"alt":"Bacon Pot Pie"},"contributor":{"label":"by:","name":"Half-Baked Harvest","displayDate":{"label":"Updated","date":"May 11, 2017"}},"ingredientGroups":[{"ingredients":[{"quantity":"3","description":"tablespoons butter"},{"quantity":"1","description":"lb button mushrooms, sliced"},{"quantity":"2","description":"carrots, peeled and chopped"},{"quantity":"2","description":"thyme sprigs"},{"quantity":"3","description":"tablespoons flour"},{"quantity":"1/2","description":"cup white wine"},{"quantity":"2","description":"cups milk"},{"quantity":"","description":"Pinch of cayenne pepper"},{"quantity":"1 1/2","description":"cups frozen peas"},{"quantity":"","description":"1-2 cups chopped or shredded chicken"},{"quantity":"1/3","description":"cup Parmesan cheese"},{"quantity":"1","description":"crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)"},{"quantity":"8","description":"slices thick cut bacon"},{"quantity":"1","description":"tablespoon brown sugar"},{"quantity":"","description":"Rosemary, for serving (optional)"}]}],"steps":[{"description":"Preheat oven to 400°F. Lightly grease an 8-9 inch pie plate."},{"description":"Heat a large skillet over medium heat. Add butter. Once melted, add mushrooms and carrots. Cook for 5-8 minutes or until carrots are soft. Stir in fresh thyme and cook another minute. Add flour and continue cooking a minute longer. Slowly pour in wine and milk, whisking to ensure that no clumps form in sauce. Bring sauce to a low boil. Reduce heat and stir in cayenne pepper, peas and cooked chicken. Simmer sauce for 5 minutes or until thickened. Remove from heat and let cool. Stir in the Parmesan cheese.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/YncJtqCghECXEI8FMpHYOQ_webp_base.webp?v=0b90d521\u0026t=3653fe2f5ecd4a47a5a51c97e429947c"},{"description":"Unroll the pie dough and use your hands to fit it into the pie plate. Using a fork, crimp around the edges. 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