Preheat oven to 350°. Roll out pie crusts and line two pie plates with dough and cover with foil. Bake for 10 minutes or until the dough has begun to puff and brown just slightly. At the same time cook bacon on a lined cookie sheet until it is beginning to brown and curl on the sides. Remove both from oven and allow to cool. Dice bacon.
As the pie crusts are baking, in a small bowl mix cheese and flour well. In another mixing bowl whisk eggs, whipping cream and milk together. In a large saute pan, melt butter and cook onions until they become a beautiful golden brown color, indicating the sugars have started to caramelized. Remove from heat and add bbq'd chicken, bacon, cheese-flour mixture and mushrooms (if using). Stir well. Add enough egg mixture into the bottom of each pie crust to coat each about half inch deep. Divide chicken and onion mixture between both pie plates and cover with remaining eggs. Make sure the all the ingredients are evenly spread in pie plates and bake for about an hour, until a knife comes out clean and the top has started to brown. Remove from oven and let cool for 15 minutes before serving.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 450 (65%)|
|Amt Per Serving||% DV|
|Total Fat 50g||67 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 805.6mg||248 %|
|Sodium 731.9mg||25 %|
|Potassium 395.4mg||10 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 22.1g|
|Protein 37.7g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 693
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