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CHICKEN, BROCCOLI AND MUSHROOM PIE




Source of Recipe


rgm


List of Ingredients




Cheese Crust
1 cup lightly packed shredded sharp Cheddar cheese
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup butter, melted

Filling
1 (6 ounce) boneless skinless chicken breast
Salt
Ground black pepper
1 tablespoon butter
1 medium onion, chopped (1/2 cup)
1/4 pound fresh mushrooms, sliced (about 1 cup)
2 tablespoons flour
1 cup whipping cream
Pinch ground nutmeg
2 cups chopped, cooked broccoli
3 eggs, lightly beaten
1/4 cup freshly grated Romano cheese
1 cup lightly packed shredded Swiss cheese (4 ounces)


Recipe



For crust Using pastry blender, combine cheese, flour, salt, dry mustard and melted butter. Press dough evenly into bottom and up sides of a 10 inch pie plate.

For filling: Sprinkle chicken breast lightly with salt and pepper. Bake in a 375 degree oven for 25 minutes or until done. Allow to cool. Cut into cubes; set aside. (You should have about 1 1/4 cups cubed chicken.)

Melt butter in a skillet. Over medium heat, sauté onion and mushrooms in butter 2 to 3 minutes, or until tender. Stir in flour. Add cream, 1 teaspoon salt, nutmeg and 1/2 teaspoon black pepper. Simmer 1 minute. (Mixture doesn't thicken.) Add broccoli, eggs and chicken cubes; blend well. Stir in Romano cheese. Set aside.

Line crust with shredded Swiss cheese. Pour broccoli-chicken mixture into cheese lined crust. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 375 degrees; bake 20 minutes or until set.

Yield: 6 to 8 servings.