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Easy Chicken Pie

Prep time 25 mins
Bake time 45 mins
Stand time 10 mins
Yield Makes 6 servings

Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 1 (10 3/4-oz.) can cream of chicken soup with herbs
  • 3 cups chopped cooked chicken*
  • 3 cups frozen peas and carrots
  • 1 cup low-sodium chicken broth
  • 3/4 cup buttermilk
  • 1/4 cup dry white wine
  • 1 1/2 tablespoons cornstarch

How to Make It

  1. Preheat oven to 400°. Unroll piecrust on a lightly floured surface; roll into a 14- x 12-inch rectangle.

  2. Stir together soup and next 6 ingredients in a medium bowl. Pour into a lightly greased 11- x 7-inch baking dish. Top with piecrust; fold edges under, and crimp. Cut slits in top for steam to escape.

  3. Bake at 400° for 45 minutes or until golden and bubbly. Let stand 10 minutes before serving.

  4. *2 (5-oz.) cans chicken, drained, may be substituted.

  5. Note: To make ahead, prepare recipe as directed through Step Cover tightly with aluminum foil, and freeze up to 1 month. Preheat oven to 400°. Remove pie from freezer, and let stand at room temperature 30 minutes. Loosen foil, and place pie on a foil-lined baking sheet. Bake, covered, for 1 hour and 30 minutes. Uncover and bake 15 to 20 minutes or until golden and bubbly.

  6. Mushroom-Bacon Chicken Pie: Cook 5 bacon slices in a large skillet over medium heat 5 minutes on each side or until crisp. Remove bacon slices, reserving drippings in skillet. Crumble bacon. Sauté 1 (8-oz.) package sliced fresh mushrooms in hot drippings 10 minutes or until tender. Add 2 minced garlic cloves, and sauté 1 minute. Prepare recipe as directed, stirring mushroom mixture and crumbled bacon into chicken mixture.