In the Fresh Meat Case
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Prep Time: 25 min
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Cook Time: 45 min
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Serves 14
- 360
Calories
- 20G
Protein
- 620MG
Sodium
- 12G
Sat.fat
- 2G
Sugar
In the Fresh Meat Case
Ingredients
1 pkg. PERDUE® Fresh Ground Chicken
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. Italian seasoning
2 1/4 tsp. kosher salt
1 cup sliced leeks
8 asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup roughly chopped broccoli
2/3 cup frozen peas
2 pre-made deep-dish pie crusts (thawed, if frozen)
6 large eggs
1.25 cup shredded mozzarella
1 cup grated parmesan
Cook
Preheat oven to 375°F. Heat a skillet over medium heat. Add ground chicken, seasonings, and 1 tsp. salt. Cook until caramelized, making sure to break chicken into small crumbles. Set aside to cool slightly.
Sauté
In the same skillet, sauté leeks until soft and lightly golden. Set aside. Blanche asparagus and broccoli in boiling water for about 2 minutes, until bright in color. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry.
Combine
In a large bowl, combine chicken, leeks, asparagus, broccoli, and frozen peas. Mix until evenly distributed.
Assemble
Divide filling evenly between pie crusts. In a separate bowl, whisk together eggs, heavy cream, 1¼ tsp. salt, and cheese. Pour custard evenly into pie crusts.
Bake
Place pies in oven and bake for about 45 minutes or until centers are just set (slight jiggle) and tops are lightly golden. Let stand for 10 to 15 minutes before slicing.
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