| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | 9-inch pie crusts | |
| 1 | tb | Oil |
| 1 | lb | Chicken; cut into 1/2 inch pieces |
| 1 | lb | Bulk sausage; crumbled |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; chopped | |
| 1 | c | Shredded cheddar cheese |
| 1/2 | c | Dijon mustard |
| 2 | Eggs; beaten | |
| 1 | tb | Basil |
INSTRUCTIONS
Notes: By Rosann Harmadi, Lehighton. The Times News, PA Brown sausage, onion and garlic in oil. Remove with slotted spoon and drain. Saute chicken pieces until tender. Add sausage, onion mixture, eggs, mustard and basil. Simmer 15 minutes. Add cheese, stirring until melted. Add all to unbaked pie shell. Cover with top crust, fluting edges. Make small slits in top crust. Bake 375. for 45 minutes. Let stand 15 minutes before cutting. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 7, 1998
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