Chicken-Mushroom Pot Pie With Sweet Potato Crust
Ingredients
- 6 slices bacon
- 1 medium onion cut in half lengthwise, then cut into ½-inch wedges
- 1 large red bell pepper chopped
- 2 Packages 8 oz each sliced fresh cremini mushrooms
- 1 teaspoon dried thyme leaves
- ¼ cup all-purpose flour
- ½ cup chicken broth
- ½ teaspoon salt
- 3 cups cut-up cooked chicken
- 2 cups chopped red Swiss chard leaves stems removed
- 1 bag refrigerated mashed sweet potatoes
Instructions
- Heat oven to 350°F.
- Spray 2½-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.
- 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.
- 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 Minutes or until Swiss chard is partially softened.
- Remove ¼ cup of the Swiss chard; reserve.
- Stir bacon into mixture in skillet.
- 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.
- Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown.
- Cool 5 to 10 minutes before serving.
Nutritional Information
Calories: 320 kcal
