3 cups meat from a rotisserie chicken cooked chopped
1.5 tablespoons cornstarch
10.8 oz cream of chicken soup with herbs canned
0.3 cup cooking wine dry white
1 cup chicken broth low-sodium
3 cups peas-carrots mix shopping list frozen
15 oz piecrusts refrigerated
Equipment
bowl
frying pan
baking sheet
oven
baking pan
aluminum foil
Directions
Preheat oven to 40
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 40
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. Saut 1 (8-oz.) package sliced fresh mushrooms in hot drippings 10 minutes or until tender.
Add 2 minced garlic cloves, and saut 1 minute. Prepare recipe as directed, stirring mushroom mixture and crumbled bacon into chicken mixture.
