Ingredients:
1 (9 inch) ready-made pie crusts, deep dish ( in the freezer section)
1 -2 tablespoon olive oil
1/2 lb ground turkey breast or 1/2 lb ground chicken breast
1 cup fresh mushrooms, sliced
1/2 cup reduced-fat mayonnaise
1/2 cup 1% low-fat milk
3 large eggs
salt, to taste (optional)
1 tablespoon cornstarch
2 cups low-fat cheddar cheese, shredded
1/4 teaspoon black pepper
1/3 cup yellow onions, sliced thinly
1/4 teaspoon thyme
1/8 teaspoon nutmeg
Directions:
Precook pie crust at 400 F until lightly browned (perhaps 8 min, I’ve never timed it) or per pkg directions.
Remove pie from oven and then reduce oven to 350 F.
Heat the oil in a skillet and saute the ground turkey and the mushrooms for 5 minutes, stirring to break up the meat.
Remove the mixture to a bowl with a slotted spoon and dispose of the fat in the skillet.
Combine the mayonnaise, milk, eggs and cornstarch in the skillet; stir until smooth.
Add meat/mushrooms, cheddar cheese, onion, salt (to taste), pepper, thyme and nutmeg.
Pour into prebaked pie shell; bake in the preheated 350 F oven for 35-40 minute.
Remove from oven and let sit for 5-10 minutes before serving.
Variation: Swap out the cheddar cheese for your favorite cheese, such as swiss or monterey jack.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.