With an irresistibly flaky crust and a burnished golden puff pastry lid, Quiche and Carry's Mushroom Pot Pie practically begs for you to grab a fork and dig in. With satisfying mushrooms, veggies, and a little cream, this is a showstopper that makes dinner a festive meal any day of the week. Try it paired with a green salad and plenty of tangy, mustardy dressing—serves two as a side dish, or one as a hearty main. Pot pies are fully cooked, but to reheat, place in a 325°F oven for about 10 minutes, or until the internal temperature of the pie is 165°F.
Deborah Moss, the owner of Quiche and Carry, has been a chef for over twenty years. She focuses on local, seasonal, farm-to-table ingredients that celebrate and share the bounty of California's fruits and veggies.Read more