Saturday, February 20, 2010

Clam and Mushroom Pot Pie

I always enjoy a bowl of pot pie. This time I am using all ready to use items.
1 can creamy mushroom soup
2 cans chopped fresh clam
1 tube of 6 pieces flaky Pillsbury crescent
1 1/2 cups water
Cooking oil spray.

Drain the water from the clam.
In a big bowl, add mushroom soup, clams and 1 1/2 cups water.
Heat oven at 350 degree F.
Pour the mixture into ramekin.
Cover it with flaky crescent dough. Leaving excess over the side and crimp it with a fork.
Spray with cooking oil.
Bake in the oven at 350 degree F for 20 minutes or until the bread turn brown.

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