Mushroom-bacon Chicken Pie

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 0.5 (15 ounce) package refrigerated pie crusts
• 5 slices bacon
• 1 (8 ounce) package sliced 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 wine or 1/4 cup chicken broth
• 1 1/2 tablespoons cornstarch

Recipe

• 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.