Chicken-Vegetable Custard Pie
This 'Chicken-Vegetable Custard Pie' recipe is one of the ethnic recipes contributed by home cookers and others from all around the GLOBE
Keywords
- Ethnic Recipes
- Kurdish Recipes
- Greek Recipes
- Afghan Recipes
- African Recipes
- American Recipes
- Bukhari Recipes
- Egyptian Recipes
- Hungarian Recipes
- Iraqi Recipes
- Italian Recipes
- Lebanese Recipes
- Middle Eastern Recipes
- Moroccan Recipes
- Persian Recipes
- Iranian Recipes
- Thanksgiving Recipes
- Turkish Recipes
- Yemenite Recipes
- Food
Ingredients
- * 1 tbsp unsalted margarine
- * ½ cup finely chopped onion
- * ¼ cup chopped red pepper
- * 1 tbsp boiling water
- * 1½ cups chopped cooked chicken
- * ½ cup chopped water chestnuts
- * 1 cup frozen chopped broccoli, cooked and drained
- * 3 eggs (graded large), slightly beaten
- * 1½ cups pareve milk
- * 2 tsp Dijon mustard
- * ½ tsp salt
- * 1/8 tsp black pepper
- * 1 deep 10-inch pie shell, prebaked for 5 minutes
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