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Bake-Off® Contest 41, 2004
West Lafayette, Indiana

Rustic Chicken Club

A refrigerated pie crust holds a tempting filling of bacon, chicken and cheese in this lovely entrée.

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  • prep time 40 min
  • total time 1 hr 10 min
  • ingredients 18
  • servings 6
 

Ingredients

6
slices bacon
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
4
tablespoons mayonnaise
3/4
cup shredded Monterey Jack cheese (3 oz)
2
cups chopped cooked chicken breast
1
tablespoon Dijon mustard
1
tablespoon fresh lemon juice
1/2
to 1 teaspoon freshly ground black pepper
1/4
teaspoon celery salt
Dash salt
Dash ground red pepper (cayenne)
3/4
cup shredded Cheddar cheese (3 oz)
1
egg yolk
1 tablespoon water
1
tablespoon sesame seed
1
cup chopped romaine lettuce
1
medium tomato, seeded, finely chopped
1/4
cup chopped green onions (4 medium)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
  • 2 Meanwhile, line cookie sheet with heavy-duty foil. Remove pie crust from pouch; place crust flat between 2 sheets of waxed paper. With rolling pin, roll crust into 14x12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie sheet. Remove waxed paper.
  • 3 Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of edge. Sprinkle Monterey Jack cheese over mayonnaise.
  • 4 In small bowl, mix chicken, remaining 2 tablespoons mayonnaise, the mustard, lemon juice, black pepper, celery salt, salt and ground red pepper. Spoon mixture over Monterey Jack cheese. Sprinkle with crumbled bacon. Sprinkle Cheddar cheese over top.
  • 5 Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving 5x7-inch oval opening in center. Gently press down on edge to securely enclose filling.
  • 6 In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture over crust; sprinkle crust with sesame seed.
  • 7 Bake 20 to 25 minutes or until crust is golden brown. Cool 10 minutes. With metal spatula, gently lift edge; slide onto serving plate. Sprinkle lettuce over filling; press down lightly. Top with tomato and onions. Cut into 6 wedges to serve.
  • 1 Heat oven to 400°F. In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
  • 2 Meanwhile, line cookie sheet with heavy-duty foil. Remove pie crust from pouch; place crust flat between 2 sheets of waxed paper. With rolling pin, roll crust into 14x12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie sheet. Remove waxed paper.
  • 3 Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of edge. Sprinkle Monterey Jack cheese over mayonnaise.
  • 4 In small bowl, mix chicken, remaining 2 tablespoons mayonnaise, the mustard, lemon juice, black pepper, celery salt, salt and ground red pepper. Spoon mixture over Monterey Jack cheese. Sprinkle with crumbled bacon. Sprinkle Cheddar cheese over top.
  • 5 Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving 5x7-inch oval opening in center. Gently press down on edge to securely enclose filling.
  • 6 In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture over crust; sprinkle crust with sesame seed.
  • 7 Bake 20 to 25 minutes or until crust is golden brown. Cool 10 minutes. With metal spatula, gently lift edge; slide onto serving plate. Sprinkle lettuce over filling; press down lightly. Top with tomato and onions. Cut into 6 wedges to serve.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
280),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
115mg
115%;
Sodium
760mg
760%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
6%;
Calcium
20%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.