Prep 1 hr 30 mins
Cook 35 mins
This is a recipe that we just served for a teacher's luncheon. It went over really well - a delicious dish. The cook, Michele, took this from one of Paula Deen's recipes. I prefer fresh mushrooms over canned, but I'm printing the recipe as written. Prep time reflects chilling time for pie crust.
- 1⁄2 cup butter, softened,plus
- more butter, for greasing pan
- 1 (3 ounce) package cream cheese, softened
- 1 cup all-purpose flour
- 8 tablespoons butter (1 stick)
- 3⁄4 cup all-purpose flour
- 1 1⁄2 cups half-and-half or 1 1⁄2 cups cream
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (13 1/4 ounce) can sliced mushrooms, drained
- 1⁄2 cup grated parmesan cheese
- 1 egg, beaten
- 1 lb cooked shrimp, peeled,deveined,and coarsely diced
- garlic powder
- buttered bread crumb, for topping
- 6 parsley sprigs, for garnish
- For Crust: Preheat oven to 325 degrees F.
- In a mixing bowl, blend butter and cream cheese until well combined.
- Cut in the flour with a fork.
- Divide dough into 6 balls.
- Chill in the refrigerator for 1 hour.
- Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
- Pat each of the chilled dough balls into each muffin cup.
- Bake for approximately 8 minutes, or until golden brown.
- For Filling: Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt butter and stir in flour.
- Slowly blend in half-and-half, stirring constantly.
- The sauce should be thick; do not brown the sauce.
- Add mushroom soup, sliced mushrooms, Parmesan, and egg.
- Stir to combine.
- Fold in shrimp.
- Add garlic powder, to taste.
- Pour mixture into pie crusts.
- Top with buttered bread crumbs.
- Bake for 15 to 20 minutes, or until brown and bubbly.
- Let pies cool for 10 minutes before removing from muffin tin.
- Garnish each with sprig of parsley.
Let me start out by saying that these were very delicious! The four star review is because the proportions are way off. I made the recipe exactly as written. The crust barely created six crusts in my jumbo muffin pan. Okay, so I made the filling. There was sooooo much filling, I filled the six muffing tins plus a 2 cup ramekin. I think it would have filled another 4 to 6 muffin cups. I had a very hard time getting them out of the tins because the crusts were not really sufficient for the filling. With that said, these were fabulous in taste, but next time I would either cut the filling in half and make them in individual ramekins so there is no need to transport them from the muffin tin to a plate (or bowl which is what I did to keep it in the right pot pie shape), or press the crust into a 9inch pie plate and cut into wedges. This would also be elegant served over puff pastry shells.