Great recipe! I used the store-bought Pillsbury pie crust and the bottom crust didn't get soggy as I feared. I did let the filling cool for 15 min or so before pouring it in the crust as another reviewer had suggested and maybe that helped?
The filling was a little more soupy than I wanted so I ended up adding some extra half-and-half and cornstarch to thicken it up.
I was afraid it was too much parsley at one point but once everything came together in the end it was fine. You'd be able to get away with 2Tablespoons instead of 3 though easily.
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Great recipe! I used the store-bought Pillsbury pie crust and the bottom crust didn't get...