Pastry for two-crust pie
2 cups cooked rice
1/4 lb crumbled crisp bacon
2 cups sliced cooked or canned chicken
1 No. 303 can cream-style corn
1/2 teasp salt
1/4 teasp pepper
Cream
Start heating oven to 400 degrees. Line deep, fluted 9" pie plate with half of pastry. Arrange, in layers half each, rice, bacon bits, chicken, corn; sprinkle with 1/4 teasp salt, 1/8 teasp pepper. Repeat layers; sprinkle with rest of salt and pepper. Adjust top crust; make several slits in crust; brush with cream. Bake about 30 min., or till golden.
Makes 6 servings
1/4 lb crumbled crisp bacon
2 cups sliced cooked or canned chicken
1 No. 303 can cream-style corn
1/2 teasp salt
1/4 teasp pepper
Cream
Start heating oven to 400 degrees. Line deep, fluted 9" pie plate with half of pastry. Arrange, in layers half each, rice, bacon bits, chicken, corn; sprinkle with 1/4 teasp salt, 1/8 teasp pepper. Repeat layers; sprinkle with rest of salt and pepper. Adjust top crust; make several slits in crust; brush with cream. Bake about 30 min., or till golden.
Makes 6 servings
Recipe from this 1958 cook book.
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