3-4 cups Goose and Cabbage Filling
5 Mushrooms, chopped and sauteed
1 clove Garlic, sauteed with mushroom
1 can Cream of Mushroom soup
Milk to desired consistency
Pie Crust, uncooked
Saute Garlic and Mushroom in olive oil. Heat Goose and Cabbage filling, add mushrooms and garlic. Add Cream of Mushroom soup and a splash of milk. Stir and mix until pot-pie consistency. Place mixture in a deep dish pie plate or deep casorole dish. Place pie crust on top of pie, make vents. Bake pot pie in oven at 400 degrees 30-45 minutes until crust is golden brown. Let stand for 20 minutes.