An easy, delicious recipe that will become a family favorite. Add more veggies or more chicken, depending on how you and your family like it! Sometimes you can add a pinch of cayenne pepper to give it extra flavor. Its SUPER easy and a terrific brunch meal for the weekend! Make ahead and refrigerate for a terrific Super Bowl snack with just a few seconds in the microwave! YUMMY & ENJOY!
Preheat oven to 400 degrees F (200 degrees C) and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill.
Heat olive oil in a medium skillet over medium high heat. Saute onion, garlic and bell pepper for 3 minutes, stirring frequently. Add flour, then cook and stir for an additional 2 minutes. Finally, stir in chicken, salt, nutmeg and pepper and mix well.
Spread chicken mixture over the bottom of the unbaked pie shell, and top with sharp cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture.
Bake at 400 degrees F (200 degrees C) for 20 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for another 30 to 35 minutes, or until a knife inserted into the pie comes out clean.