Ingredients Jump to Instructions ↓

  1. 1 pkg (15 oz) refrigerated pie crust s (2 crusts)

  2. 3 egg s, divided

  3. 1/3 C milk

  4. 1 Tbsp dijon mustard

  5. 1/4 tsp coarsley ground black pepper

  6. 2 C cooked chicken , chopped

  7. 4 green onion s with tops, thinly sliced

  8. 3/4 C (3 oz) shredded swiss cheese

  9. 6 crisply cooked bacon slices, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°. Let pie crusts stand at room temperature 15 minutes. Unfold one crust; place in bottom of Deep Dish Baker, pressing into bottom and up sides. Using Scalloped Bread Tube, cut one piece out of center of second crust; set cut piece aside. Using Crinkle Cutter, cut crust into 12 equal wedges. Set aside.

  2. Separate 1 egg over bowl; set egg white aside. Whisk yolk, remaining 2 eggs, milk, mustard, and black pepper in bowl. Chop chicken. Add chicken, green onions, cheese & bacon to egg mixture; mix well.

  3. Beat egg white lightly; brush over bottom crust. Spread filling into crust. Fold edges of crust in towards center, forming a 1/2-inch border; brush border with egg white. Arrange crust wedges over filling, with outside edges against sides of Baker and points toward center, in a slightly overlapping pinwheel pattern. Press edges to seal top and bottom crusts together. Brush top crust with egg white. Place reserved scalloped shape cut from pie crust in center; brush with egg white.

  4. Bake 30-35 minutes or until golden brown. Cool 10 minutes. Slice and serve.


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