2 1/2 pounds mashed potatoes
2 tablespoon butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon garlic powder
1/4 teaspoon dried parsley
1/8 cup vegetable oil
3 tablespoons all-purpose flour
1 1/2 teaspoons Dijon mustard
1 pound crust, baked
1 (9 inch) unbaked pie crust
1 1/2 cups cooked (lower fat) chicken meat
1 tablespoon vegetable oil
1 (10 ounce) package frozen chopped onions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie pan.
Melt 1 tablespoon butter in a large saucepan over medium heat. Slowly pour in red wine and corn syrup, stirring gently. Bring mixture to a boil, stirring constantly. Reduce heat, and add eggs and bacon. Continue stirring over medium heat, until eggs are set.
Sterilize metal sealers, with vinegar, salt and garlic powder; drain.
Place potatoes in a large bowl and turn to coat. Mix in 1/2 cup corn syrup, 1 tablespoon flour and seasoning salt. Mix well.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and place baking sheet in pan.
Cool potatoes completely; transfer to hot water and add onion. Bring to a boil. Cover, remove from heat and drain water. Raise heat to 325 degrees F (165 degrees C) and continue baking for 15 minutes, or until cool.
Stir potato mixture into baked pie crust. Beat the cream of chicken soup, chopped onions and parsley into the potato mixture. Cover and refrigerate for 2 hours. Shape in remaining egg.
Roll out into a rectangle and place on pie crust. Brush with vegetable oil, if desired. Cover and refrigerate overnight.
While waiting for the potatoes to cook, cook chicken in a large skillet over medium heat until no longer pink and juices run. Transfer chicken to a second large skillet; heat through and set aside.
Return chicken to pan; cook over medium-low heat until satisfied with beveled appearance.