This delicious and homey pie is a satisfying choice for a cold winter night.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- pie dough for 2 crust pie
- 4 slices bacon
- 1 lb. boneless, skinless chicken breasts, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 12 oz. jar chicken gravy
- 2 tablespoons milk
- 3 Tbsp. cornstarch
- 1 Tbsp. smoked or sweet paprika
Preparation:
Preheat oven to 425 degrees F. Line 9" pie pan with one of the crusts; set aside. Cut chicken breast into 1/2" pieces.
In large skillet, cook bacon until crisp; drain on paper towel. Remove all drippings from skillet except for 1 Tablespoon. Add chicken to bacon drippings in skillet and cook and stir until cooked through. Add onions, bell pepper and carrots, cook and stir until crisp-tender. Add peas to skillet. [p[]Combine sour cream, mustard, gravy, milk, cornstarch and paprika in a small bowl and mix to blend. Stir into mixture in skillet and heat for a few minutes. Crumble bacon and add to mixture. Place mixture in crust-lined pan; top with second crust, sealing and fluting edges. Cut slits in top crust for steam to escape.
Bake at 425 degrees F for 30-35 minutes until crust is golden brown. Let stand 10 minutes before serving. 6 servings
