That’s right everybody, I said PRIZE-WINNING Pie. Every summer San Diego has a big county-wide fair full of crazy and delicious food, animals and livestock, fun rides, and contests. I’ve gone to the San Diego County Fair every year, going back a good 25 years. In fact, I can remember when it was still called the Del Mar Fair, and I actually sometimes slip and still call it that. However, in all my years of going to the fair I’ve never actually entered one of the contests.
This year, on a whim, I decided to enter the Pillsbury Pie Baking Championship. The rules were simple, you just had to use Pillsbury Refrigerated Pie Crusts. There were two categories: Dessert and Savory. I’m not very good at creating sweet pies, so I decided to enter the savory category. But what to make?
On a trip to Europe last month we spent three days in London. We had so much fun! But unfortunately, the food wasn’t all that great. One of the things I ate while we were there was a chicken and mushroom pie.
So cute, right? But it just didn’t taste very good. However, it gave me a good idea. I felt like I could take the premise of chicken and mushrooms and run with it. And guess what, my chicken and mushroom pie recipe won! And now I’m going to share this easy chicken and mushroom pie with you.
Savory Chicken and Mushroom Pie
- 1 package Pillsbury Pie Crusts
- 3 tablespoons butter
- 1/2 onion, roughly chopped
- 1 clove garlic, finely chopped
- 1 pound mushrooms, sliced
- 6 slices bacon, cooked and chopped
- 3 cups chicken, cooked and chopped (for time’s sake I used a rotisserie chicken from the grocery store)
- 1/2 cup parsley, chopped
- 1 (10.5 ounce) can cream of chicken soup, condensed
- 3/4 cup chicken broth
- Salt and pepper to taste
- 1 egg, beaten
- 1 teaspoon water
Preheat oven to 350 degrees F. Line 9-inch pie pan with 1 Pillsbury pie crust.
Combine butter, onion and garlic in a large skillet pan and cook until ingredients are soft.
Add in mushrooms and cook an additional 5 minutes, until mushrooms are thoroughly cooked.
Add in bacon, chicken, parsley, cream of chicken soup and chicken broth. Stir until thoroughly combined. Add salt and pepper to taste.
Fill lined pie pan with chicken and mushroom mixture. Top with remaining pie crust and brush top with egg and water mixture. Seal crust with a fork and add decoration if you wish (I added a cute little chicken and mushroom made from leftover dough on top). Bake pie at 350 degrees for 30 to 45 minutes, or until crust is golden brown.
This is a super-hearty pie that will generously feed 6-8 people.