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1
Heat oven to 425 degrees F.
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2
Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
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3
In large skillet over medium heat, cook bacon until crisp.
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4
Reserve 1 tablespoon drippings with bacon on skillet.
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5
Add chicken to skillet; cook and stir until no longer pink.
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6
Add onions, bell pepper and carrots; cook and stir until vegetables are tender.
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7
Stir in peas.
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8
In small bowl, combine all remaining ingredients; mix well.
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9
Stir into chicken mixture in skillet.
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10
Spoon into crust-lined pan.
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11
Top with second crust and flute edges; cut slits or small designs in several places on top of crust.
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12
Bake at 425 degrees F for 30 to 35 minutes or until crust is golden brown.
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13
Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning.
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14
Let stand 10 minutes before serving.
