This is the love child of a loaded baked potato and chicken pot pie romance.
This is a recipe I came up with for the Pillsbury Bake-Off contest. You are not aloud to share your recipes prior to the judging, however since the Doable Dinners Category is over, I can share it with you now! It is super easy, only 7 ingredients, and can be prepared in minutes. It is a combination of two of my favorite comfort foods, chicken pot pie and a loaded baked potatoes.
Pan Type 11 inch round cast iron skillet / Temp 450°F / Bake Time 30 Minutes / Servings 6
Prep Time: 10 minutes
Ingredients
1/2 box Pillsbury® Refrigerated Pie Crusts
1 pkg Green Giant® Seasoned Steamers™ Backyard Grilled Potatoes
4 Slices Fully Cooked Bacon
1 can(s) Condensed Cheddar Cheese Soup (10 3/4 ounces)
1 cup(s) Sour Cream
6 oz(s) Packaged Grilled and Ready Fully Cooked Chicken Breast Strips
1/2 cup(s) Fresh Chopped Chives
Step 1
Bring one pie crust to room temperature according to package directions, and preheat oven to 450 F degrees.
Step 2
Steam potatoes in microwave according to package directions, on high for 5 to 8 minutes. Place 2 chopped pieces of fully cooked bacon, condensed soup, sour cream, chicken, steamed potatoes, 1/8 tsp of pepper, and 1 soup can of water in your round baking dish, and stir. Top with your pie crust, cut slits on top of crust with a knife, then top with 2 remaining chopped pieces of bacon, and bake in preheated oven until
crust is golden brown.
Step 3
Let pie cool for 3 minutes before serving. Serve chopped chives on side for topping.
I hope you will enjoy this easy recipe with family and friends. Well that's what I have been up to, how about you? Come share at our weekly Anything Goes linky party!
