- 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
Preheat oven to 400°. Unroll piecrust on a lightly floured surface; roll into a 14- x 12-inch rectangle.
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.
Bake at 400° for 45 minutes or until golden and bubbly. Let stand 10 minutes before serving.
*2 (5-oz.) cans chicken, drained, may be substituted.
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.
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.