I love savory pies. I could have them at breakfast, lunch and dinner. Today’s dish was a creamy mushroom pot pie with a divine buttery crust that I will definitely be using again for sweet & savory pies. See the recipe hereby Jolinda Hackett at The Spruce.
For the filling I used chopped mushrooms, herb salt to taste, onions and Planti matlagningsgrädde, an oat based cooking cream available here in Scandinavia.