Day 125: Bacon Sage Chicken Pot Pie

Yield: 4 People
Time (Start to Finish): 1 ½ hours

Ingredients:
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

Directions:
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.