Shiitake, Leek and Chicken Sausage Pie

Shiitake, Leek and Chicken Sausage Pie

Serves 6 to 8
This hearty pie features mushrooms, leeks, sausage and two kinds of cheese. All you need to complete the meal is a salad of crisp winter greens. Enjoy this savory pie steaming hot or at room temperature. The filling can also be baked in lightly oiled muffin tins for crustless mini-pies.
  • 2 tablespoons sunflower oil, divided
  • 2 links chicken apple sausage, sliced
  • 1 large leek, chopped
  • 2 cups sliced shiitake mushrooms
  • 1 teaspoon chopped basil
  • Salt, to taste
  • 3 eggs
  • 3/4 cup low-fat sour cream
  • 1 cup grated cheese (such as Swiss, cheddar or Manchego)
  • 1/2 cup grated Parmesan or Romano cheese
  • dash of Worcestershire sauce
  • Pepper, to taste
  • 1 unbaked 9-inch pie crust (in pie pan)
  • Paprika
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Preheat oven to 375°F.

Heat 1/2 tablespoon of the oil in a skillet over medium heat. Cook sausage for a few minutes on each side until browned. Transfer to a plate and set aside.

Heat remaining 1 1/2 tablespoons oil in the same skillet over medium heat. Add leeks, mushrooms, basil, and salt. Cook 7 to 10 minutes, or until leeks are translucent and mushrooms are tender. Stir in sausage.

In a medium bowl, whisk together the eggs, sour cream and both cheeses. Add Worcestershire, salt and pepper, then stir in the leek and sausage mixture. Pour into pie crust, spreading it out evenly. Sprinkle with paprika and bake for 40 to 50 minutes, or until puffed and golden brown. Set aside for 10 minutes, then slice and serve.
Nutritional Info: 
Per Serving: 320 calories (190 from fat), 21g total fat, 7g saturated fat, 100mg cholesterol, 550mg sodium, 20g carbohydrates, (2 g dietary fiber, 5g sugar), 13g protein.

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