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Chicken, Broccoli and Mushroom Pie



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


  • 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)
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  1. 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.
  2. For filling: Sprinkle chicken breast lightly with salt and pepper.
  3. Bake in a 375 degrees oven for 25 minutes or until done.
  4. Allow to cool.
  5. Cut into cubes; set aside. (You should have about 1 1/4 cups cubed chicken.)
  6. Melt butter in a skillet. Over medium heat, sauté onion and mushrooms in butter 2 to 3 minutes, or until tender.
  7. Stir in flour. Add cream, 1 teaspoon salt, nutmeg and 1/2 teaspoon black pepper. Simmer 1 minute. (Mixture doesn't thicken.)
  8. Add broccoli, eggs and chicken cubes; blend well.
  9. Stir in Romano cheese. Set aside.
  10. Line crust with shredded Swiss cheese.
  11. Pour broccoli-chicken mixture into cheese lined crust.
  12. Bake at 400 degrees F for 15 minutes.
  13. Reduce oven temperature to 375 degrees F; bake 20 minutes or until set.

Yield: 6 to 8 servings

Posted by kdipaolo at Recipe Goldmine May 18, 2001.

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