Mushroom-Bacon Chicken Pie

Ingredients

• 5 slices bacon 
• 0.8 cup buttermilk 
• 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
• 8 oz mushrooms fresh sliced
• 2  garlic cloves minced
• 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

1. Preheat oven to 40
2. Unroll piecrust on a lightly floured surface; roll into a 14- x 12-inch rectangle.
3. Cook bacon slices in a large skillet over medium heat 5 minutes on each side or until crisp.
4. Remove bacon slices, reserving drippings in skillet. Crumble bacon.
5. Saut mushrooms in hot drippings 10 minutes or until tender.
6. Add minced garlic cloves, and saut 1 minute.
7. Stir together soup and next 6 ingredients in a medium bowl. Stir mushroom mixture and crumbled bacon into chicken mixture.
8. Pour into a lightly greased 11- x 7-inch baking dish. Top with piecrust; fold edges under, and crimp.
9. Cut slits in top for steam to escape.
10. Bake at 400 for 45 minutes or until golden and bubbly.
11. Let stand 10 minutes before serving.
12. *2 (5-oz.) cans chicken, drained, may be substituted.
13. 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
14. Remove pie from freezer, and let stand at room temperature 30 minutes. Loosen foil, and place pie on a foil-lined baking sheet.
15. Bake, covered, for 1 hour and 30 minutes. Uncover and bake 15 to 20 minutes or until golden and bubbly.