I make pot pies with both crescent rolls and big biscuit rolls.
We like chicken pot pie and beef pot pie with a crust on top
Made with big grandad rolls…
This one that I’m showing you today is pot pies that I
made with crescent rolls….
I made these delicious individual Quiches
in my little 6” pie plates…it was soo good,
Soo delicious, soo creamy with the melted
Mozzarella.😋
2 - 6” pie plates
1 roll crescent rolls
Spread into the pie plates,
Then prick with fork and
Bake for 5 minutes in 375° oven
Then pull from oven and divide
1 cup chopped mozzarella into
The bottom of the two pie plates.
Then quickly Fry about 1 1/4 cup of sliced mushrooms
In 1 tablespoon butter with a dollop of olive oil
Just until lightly brown…set aside and fry in the same pan
1 cup of tightly packed spinach rough torn only for one minute
until wilted set aside. If you don’t like spinach you can easily
use broccoli…or just add a bit more mushrooms.
Then make the custard mix to pour over the mushrooms.
2 lg. beaten eggs
4 tablespoons half & half
1/2 tsp thyme
1/4 tsp salt
Black pepper to taste.
Pinch garlic powder
Pinch cayenne pepper
1/4 cup grating cheese
Then add the spinach, and whip all
Together…
Then divide the custard into the two
Pie plates ( on top of the mozzarella)and then lastly
top with the mushrooms.
I smeared the edge of the crust with a bit of butter,
Baked @ 375° for about 15 minutes ( I forgot to set
the timer) just watch until the custard sets.
note: you can easily use this recipe to make one 9 or 10 inch
pie plate instead of the 6” individual ones…serve with a side salad.
We like chicken pot pie and beef pot pie with a crust on top
Made with big grandad rolls…
This one that I’m showing you today is pot pies that I
made with crescent rolls….
I made these delicious individual Quiches
in my little 6” pie plates…it was soo good,
Soo delicious, soo creamy with the melted
Mozzarella.😋
2 - 6” pie plates
1 roll crescent rolls
Spread into the pie plates,
Then prick with fork and
Bake for 5 minutes in 375° oven
Then pull from oven and divide
1 cup chopped mozzarella into
The bottom of the two pie plates.
Then quickly Fry about 1 1/4 cup of sliced mushrooms
In 1 tablespoon butter with a dollop of olive oil
Just until lightly brown…set aside and fry in the same pan
1 cup of tightly packed spinach rough torn only for one minute
until wilted set aside. If you don’t like spinach you can easily
use broccoli…or just add a bit more mushrooms.
Then make the custard mix to pour over the mushrooms.
2 lg. beaten eggs
4 tablespoons half & half
1/2 tsp thyme
1/4 tsp salt
Black pepper to taste.
Pinch garlic powder
Pinch cayenne pepper
1/4 cup grating cheese
Then add the spinach, and whip all
Together…
Then divide the custard into the two
Pie plates ( on top of the mozzarella)and then lastly
top with the mushrooms.
I smeared the edge of the crust with a bit of butter,
Baked @ 375° for about 15 minutes ( I forgot to set
the timer) just watch until the custard sets.
note: you can easily use this recipe to make one 9 or 10 inch
pie plate instead of the 6” individual ones…serve with a side salad.
