My Dh just loves any kind of pot pie, so thought I'd try this little different version. It was really good, easy, and filling. I served this with beer bread and a crisp garden salad. I took this from our state daily paper over the holidays. If you like mushrooms, I think you will like this easy recipe. Thanks for trying this.
Provided by peppermintkitty
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
- Press the crust into a 9" glass or porcelain quiche pan or pie pan.
- Bake 10 min.
- or until lightly browned.
- The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
- 1-2 minutes.
- remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
- Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
- Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
- About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.
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