Ingredients
3
tablespoons butter
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2
cup frozen green peas, thawed
3
medium green onions, chopped
1/4
cup all-purpose flour
1 1/2
cups chicken broth
1
jar (4 oz) diced pimientos, drained
2
tablespoons dry sherry, if desired
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
3
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/3
cup whipping cream
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 400°F. In 12-inch skillet, melt butter over medium heat. Cook mushrooms in butter 5 to 6 minutes, stirring occasionally, until browned and tender. Stir in peas and onions. Sprinkle flour over mushroom mixture in pan; cook over medium heat 1 minute, stirring frequently.
Stir in broth, pimientos, sherry, salt and red pepper; cook 5 minutes or until thickened. Stir in chicken and whipping cream until blended. Spoon chicken mixture into ungreased 9 1/2-inch glass deep-dish pie plate.
Unroll dough on work surface. With sharp knife, cut out shapes for eyes, nose and mouth; discard cutouts. Place dough over hot filling; trim edges and press with fork to seal. Bake 25 to 30 minutes or until crust is golden brown and filling is bubbly.
