Savory Chicken Pie

By shuber

Ingredients

• 1 pkg. refrigerated pie crusts (2 crusts)
• 3 eggs, divided
• 1/3 C. milk
• 1 T. Dijon mustard
• 1/4 tsp. black pepper
• 2 C. cooked chicken, chopped
• 4 green onions with tops, thinly sliced
• 3/4 C. (3 oz) shredded Swiss cheese
• 6 crisply cooked bacon slices, crumbled

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375 degrees. Let pie crusts stand at room temp. 15 minutes. Unfold one crust; place in bottom of Deep Dish Baker, pressing into bottom and up sides. Cut small circle out of center of second crust. Using crinkle cutter, cut second crust into 12 equal wedges. Set aside.
2. Separate 1 egg over small batter bowl; set egg white aside. Whisk yolk, remaining 2 eggs, milk, mustard and pepper in Classic Batter Bowl. Chop chicken. Add chicken, green onion, 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 ½-inch border; brush border with egg white. Arrange crust wedges over filling, with outside edges against sides of Baker and points toward center, in a slightly overlapping pinwheel pattern. Press edges to seal top and bottom crusts together. Brush top crust with egg white. Place circle shape in center; brush with egg white.
4. Bake 30-35 minutes or until golden brown. Cool 10 minutes. Slice and serve.