Chicken Pie

By rmcowin

Pampered Chef recipe

Ingredients

• 1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
• 3 eggs, divided
• 1/3 cup milk
• 1 TBS. Dijon mustard
• 1/4 tsp. pepper
• 2 cups cooked chicken, chopped
• 3/4 cup shredded Swiss cheese
• 6 crisply cooked bacon slices, crumbled
• 1/2 cup squash puree-sneaks in extra veggie

Preparation

Step 1

Preheat oven to 375. Let pie crusts stand at room temperature 15 minutes. Place 1 crust in bottom of Deep Dish Baker, pressing into bottom and up sides.
Separate 1 egg; set egg white aside. Whisk yolk, remaining 2 eggs, milk, mustard and pepper in Classic Batter Bowl. Add chicken, cheese, and bacon to egg mixture; mix well.
Beat egg white lightly; brush over bottom crust. Spread filling into crust. Put 2nd crust on top; press edges to seal. Brush top and edges with egg white. Bake 30-35 minutes or until golden brown.

12 servings