Yield: 4 People
Time (Start to Finish): 1 ½ hours
1(15 OZ) Pkg. Pillsbury Refrigerated Pie Crusts (2 crusts)
1/3 cup butter
15 fresh sage leaves
5 cooked pieces bacon
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp pepper
1-1/2 cups chicken broth
2/3 cup milk
2-1/2 to 3 cups shredded cooked chicken or turkey (I used 4-6 chicken breasts.)
2 cups frozen mixed, vegetables, thawed
1. Cover chicken with water in saucepan. Cook until done, debone and cut into bite sized pieces.
2. Heat oven to 425. Prepare pie crusts as directed on package for two - crust pie using 9 inch pie pan.
3. Melt margarine in medium saucepan over medium heat. Add sage with the onion and cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Add chicken bacon and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. 5. Bake 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Rating: 4.5 strawberries
Notes: This is so bacony and yummy! The key to any mans heart let me tell you! The sage adds a lot too, but the bacon overpowered and it was a very very good thing. Another wonderful night with Lucy and cooking. Her idea for the pot pie, mine for the bacon and sage. A must try for sure. It is a killer recipe.