Savory Chicken Pie
I got this one from the Pampered Chef (came with the Deep Dish Baker), and just tried it last week. It's very good, and I'm sure will become a favorite in the Morrison-Jackson Household.
Savory Chicken Pie
1 package (15 oz) refrigerated pie crusts (2 crusts)
1 egg, divided, plus 2 more eggs
1/3 cup milk
1 T Dijon mustard
1/4 teaspoon coarsely ground black pepper
2 cups cooked chicken, chopped*
4 green onions with tops, thinly sliced
3/4 cup (3 oz) shredded Swiss cheese
6 crisply cooked bacon slices, crumbled**
1. Preheat oven to 375. Let pie crusts stand at room temp for 15 minutes. Unfold one crust; place in bottom of Deep Dish Baker (or other large round baking dish...I think a pie plate would be ok), pressing into bottom and up sides. Cut one piece out of center of second crust; set aside. Cut second crust into 12 equal wedges and set aside.***
2. Separate 1 egg over small bowl; set aside. In big bowl, whisk yolk, remaining 2 eggs, milk, mustard and black pepper. Add chicken, green onions, cheese, and bacon to egg mixture; mix well.
3. Beat egg white lightly; brush over bottom crust. Spread filling into crust. Fold edges of crust in towards center, forming a 1/2-inch border; brush border with egg white. Arrange crust wedges over filling, with outside edges against sides of baker/dish/pie plate and points toward the center, in a slightly overlapping pinwheel pattern. Press edges to seal top and bottom crusts together. Brush top crust with egg white. Place reserved piece of crust in center; brush with egg white.
4. Bake 30-35 minutes or until golden brown. Cool 10 minutes. Slice and serve.
Yield: 12 servings
* I took the easy way out and bought cooked chicken from the fridge section at the grocery store.
** Again, I took the easy road and bought cooked bacon from the store. I did, however, crumble it by myself. Perhaps real bacon bits would work well, too??
*** Basically, Pampered Chef is all about making things pretty. If you don't feel like cutting the crust into wedges and doing the whole "overlapping pinwheel pattern" (see Step 3), then just put the top crust on top, and don't worry about it! Just be sure to put some holes in it with a fork, so steam can escape.)
Savory Chicken Pie
1 package (15 oz) refrigerated pie crusts (2 crusts)
1 egg, divided, plus 2 more eggs
1/3 cup milk
1 T Dijon mustard
1/4 teaspoon coarsely ground black pepper
2 cups cooked chicken, chopped*
4 green onions with tops, thinly sliced
3/4 cup (3 oz) shredded Swiss cheese
6 crisply cooked bacon slices, crumbled**
1. Preheat oven to 375. Let pie crusts stand at room temp for 15 minutes. Unfold one crust; place in bottom of Deep Dish Baker (or other large round baking dish...I think a pie plate would be ok), pressing into bottom and up sides. Cut one piece out of center of second crust; set aside. Cut second crust into 12 equal wedges and set aside.***
2. Separate 1 egg over small bowl; set aside. In big bowl, whisk yolk, remaining 2 eggs, milk, mustard and black pepper. Add chicken, green onions, cheese, and bacon to egg mixture; mix well.
3. Beat egg white lightly; brush over bottom crust. Spread filling into crust. Fold edges of crust in towards center, forming a 1/2-inch border; brush border with egg white. Arrange crust wedges over filling, with outside edges against sides of baker/dish/pie plate and points toward the center, in a slightly overlapping pinwheel pattern. Press edges to seal top and bottom crusts together. Brush top crust with egg white. Place reserved piece of crust in center; brush with egg white.
4. Bake 30-35 minutes or until golden brown. Cool 10 minutes. Slice and serve.
Yield: 12 servings
* I took the easy way out and bought cooked chicken from the fridge section at the grocery store.
** Again, I took the easy road and bought cooked bacon from the store. I did, however, crumble it by myself. Perhaps real bacon bits would work well, too??
*** Basically, Pampered Chef is all about making things pretty. If you don't feel like cutting the crust into wedges and doing the whole "overlapping pinwheel pattern" (see Step 3), then just put the top crust on top, and don't worry about it! Just be sure to put some holes in it with a fork, so steam can escape.)
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