November 16, 2013

Chicken Sausage, Mushroom & Swiss Pie

As I prepared for a weekend at a friend’s cabin — late autumn girls getaway! — I realized we had no food plans yet. That’s a danger zone in my book, especially since it was already late evening. I knew the protein I wanted to use: chicken sausage, but was at a loss for a portable easy dish.

Then I remembered my friends at the Allentown Fair and that winner’s savory pie recipe I set aside during fair season. Perfect now as the temperatures turn cooler.

I was drawn to this pie because I love every ingredient in it, from the mushrooms and onions to the fresh thyme, wine, and of course a good easy crust.

To start, I prepped the mushroom portion. I used baby bellas and red onions (two category favorites of mine).

I loved to watch live as the mixture reduced down after adding the wine and flavoring ingredients.

I put some extra red pepper flakes in…because I like the extra oomph. Proving my point…I also added a dash of cayenne pepper to the egg mixture layer, which holds the pie together.

For the crust I used a frozen pie crust. It was approaching midnight already and I needed a reliable shortcut. Pillsbury Pet-Ritz was it. Pillsbury Refrigerated Pie Crust was what the winner had used. Both work great.

Before putting it in the oven, I layered Swiss cheese in the crust and added the colorful mushroom mixture. For the meat, I had picked up some chicken, spinach and garlic sausage. That as a chopped layer had my mouth watering as well.

I topped the pie off as the winner suggested with the “custard” layer and into the oven it went!

Then out of the oven it came…I almost forgot the paprika! Back in the oven! Soon my kitchen smelled ridiculously delicious.

Less than an hour later I had a delicious duo of pies on my hands.

I had upped a few of the ingredients and split the filling between two pie crusts. This way I had two dishes to bring and share on the cabin weekend. I decided to rename the pie for its most prominent ingredients. The pie is portable and re-warms up tasty.

-Cyndi

Chicken Sausage, Mushroom & Swiss Pie

1 tablespoon butter

1 tablespoon canola oil

2 1/2 cups fresh mushrooms (washed and sliced)

2/3 cup finely chopped onions

3 tablespoons Vidal Blanc (or other sweet white wine)

1/3 cup heavy cream

2 tablespoons fresh thyme, finely chopped

1 1/2 tablespoons chopped sun-dried tomatoes (not in oil)

1/2 teaspoon salt

1/8 teaspoon crushed red pepper flakes

4 eggs

1 1/2 cups half-and-half

1/4 teaspoon salt

3 tablespoons flour

1/2 teaspoon dry mustard

1 premade pie crust

1 1/2 cups shredded Swiss cheese

1/3 pound sausage of your choice

1/8 teaspoon paprika

Melt butter in skillet, add canola oil. When heated, add mushrooms and onions. Cook for about 10 minutes. Add wine, cream, thyme, tomatoes, 1/2 teaspoon salt and crushed red pepper. Cook until all moisture is absorbed. Set aside.

Preheat oven to 375 degrees F and make the egg mixture: Beat eggs. Add half-and-half, 1/4 teaspoon salt, flour, and dry mustard. Set aside. Layer the Swiss cheese into the prepared pie crust. Top with mushroom mixture, sausage, and egg mixture. Sprinkle with paprika. Bake at 375 degrees F for 40 to 45 minutes. Let sit for 20 minutes before serving.

–Recipe (inspired from) Debra, Allentown Fair Winner, 2013 Pie Baking Championship