Chestnut Pie
- 1 quart shelled chestnuts
- 1/2 pint can mushrooms
- 1 1/2 pints white sauce
- biscuit crust
- 1 tablespoon butter
After chestnuts are peeled, cut them into halves. Heat mushrooms in the butter in a double boiler. Arrange chestnuts and mushrooms in layers in a baking dish, and pour atop them the white sauce. Place biscuits over chestnuts to cover them, and bake in a quick oven until nicely browned.
Submitted by Jul 30, 2009
15 min
30 min
45 min