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Rustic Chicken Club

18 Ratings

7 Comments

Prep 40 min
Total 1 hr 10 min
Ingredients 18
Servings 6

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

By Pillsbury Kitchens

Updated January 12, 2010

Bake-Off® Contest 41, 2004

Sharon Kube

West Lafayette, Indiana

Make with

Pillsbury Pie Crust

Ingredients

slices bacon

box Pillsbury™ refrigerated pie crusts, softened as directed on box

tablespoons mayonnaise

3/4

cup shredded Monterey Jack cheese (3 oz)

cups chopped cooked chicken breast

tablespoon Dijon mustard

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)

egg yolk

1 tablespoon water

tablespoon sesame seed

cup chopped romaine lettuce

medium tomato, seeded, finely chopped

1/4

cup chopped green onions (4 medium)

Steps

Hide Images

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 280

% Daily Value

Total Fat: 32g; 49%
Saturated Fat 12g 61% Trans Fat 0g
Cholesterol: 115mg; 39%
Sodium: 760mg; 32%
Potassium: 280mg; 8%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 1g
Protein: 26g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 6%; 6%
Calcium: 20%; 20%
Iron: 8%; 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;