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1
Put the unbaked Pie crust in a 10 inch pie pan. Cover with plastic wrap and put aside.
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2
Place 4 Tablespoons of the butter in a hot skillet.
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3
Add the chopped chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
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4
Cook until golden brown. Remove meat from pan and set aside on several layers of paper towels.
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5
In the same skillet melt the other 4 Tablespoons of butter. Add the onions, the mushrooms,1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
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6
Cook onions and mushrooms until carmelized, by cooking them until they are golden brown. Remove from pan and add to the chicken.
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7
Lightly partially cook the julliened carrots and the broccoli slaw in the skillet with any remaining drippings for about 2 minutes. Turn off heat.
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8
Add the drained spinach, chicken, onions and mushrooms into the skillet which already has the carrots and broccoli slaw in it.
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9
Add the remaining 1/2 teaspoon salt and the 1/4 teaspoon black pepper. Gently toss the ingredients until the spinach is well mixed with the other ingredients.
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10
Cream the Laughing Cow Cheese in a medium sized bowl. Add the egg yolks and the milk and mix as much as possible. (If some of the cheese stays in pieces that will be okay since they will end up on the top anyway.
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11
Put the meat & vegetable combination into the pie crust lined pan.
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12
Gently pour in the milk, egg cheese mixture.
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13
Sprinkle the 1/2 cup of freshly grated parmesean cheese on top.
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14
Bake 375 degrees for 40-45 minutes.
