Mushroom-Bacon Chicken Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
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
- Preheat oven to 400 degrees.
- Unroll one pie crust on lightly floured surface. Roll into a 14x12" rectangle.
- 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.
- Saute mushrooms in hot bacon drippings for 10 minutes or until tender. Add garlic and saute a minute. Set aside.
- 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.
- Bake for 45 minutes or until golden and bubbly. Let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri