Prep Time
25 Mins
Bake Time
45 Mins
Stand Time
10 Mins
Yield
Makes 6 servings

How to Make It

Step 1

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

Step 2

Cook 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.

Step 3

Sauté mushrooms in hot drippings 10 minutes or until tender. Add minced garlic cloves, and sauté 1 minute.

Step 4

Stir together soup and next 6 ingredients in a medium bowl. Stir mushroom mixture and crumbled bacon into chicken mixture. 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.

Step 5

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

Step 6

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

Step 7

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.

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