Prep Time 45m
Cook Time 50m
Ready Time 150m
Yield 6 servings

  • 1 single Classic Crisco® Pie Crust
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1 cup chopped onion
  • 2 cups sliced fresh mushrooms
  • 1 teaspoon minced fresh garlic
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 1/2 cups heavy cream or half-and-half
  • 1 tablespoon Dijon mustard
  • 1 teaspoon finely chopped fresh tarragon leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups diced cooked chicken
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 medium poblano peppers or green bell peppers, roasted, peeled, seeded and chopped
Preparation Directions
  • Step 1Prepare pie crust dough according to recipe. Chill 30 minutes.
  • Step 2Heat oil in large saucepan over medium heat. Add onions; cook 5 minutes. Stir in mushrooms and garlic; cook 5 minutes or until onions are tender. Stir in flour until blended. Stir in cream gradually. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; simmer 1 minute. Stir in mustard, tarragon, salt and pepper until blended. Stir in chicken, corn, peas and poblano peppers until coated. Pour into 9 1/2-inch deep-dish pie plate.
  • Step 3Heat oven to 375°F. Roll dough on lightly floured surface into 10-inch circle. Place over filling in pie plate. Press and flute edges to seal. Cut 3/4-inch hole in center of crust to vent steam. Bake 30 to 35 minutes or until golden brown.
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