Mushroom-Bacon Chicken Pie |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Really good weeknight fare. Kids will enjoy! Ingredients:
0.5 (15 ounce) package refrigerated pie crusts |
5 slices bacon |
1 (8 ounce) package sliced white button mushrooms |
2 garlic cloves, minced |
1 (10 3/4 ounce) can cream of chicken soup, with herbs |
3 cups chopped cooked chicken (use meat from whole rotisserie chicken from grocery store deli) |
3 cups frozen peas and carrots |
1 cup chicken broth |
3/4 cup buttermilk |
1/4 cup dry white wine or 1/4 cup chicken broth |
1 1/2 tablespoons cornstarch |
Directions:
1. Preheat oven to 400 degrees.
2. Unroll one pie crust on lightly floured surface. Roll into a 14x12 rectangle.
3. Cook bacon slices in large skillet over medium heat 5 minutes on each side or until crisp. Remove bacon slices, drain on paper towel, and crumble. Reserve bacon drippings in skillet.
4. Saute mushrooms in hot bacon drippings for 10 minutes or until tender. Add garlic and saute a minute. Set aside.
5. Stir together soup and next 6 ingredients in a medium bowl. Stir mushroom mixture into soup mixture. Pour all into a lightly greased 11x7 baking dish. Top with pie crust; fold edges under and crimp. Cut slits in top for steam to escape.
6. Bake for 45 minutes or until golden and bubbly. Let stand 10 minutes before serving.
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