Winter is when some of my favorite foods really come out to shine and pot pies are high on that list of fantastic winter dishes. Turkey pot pie after Thanksgiving or Christmas, chicken pot pie whenever the mood or the rotisserie chickens are on sale or take this fantastic vegetarian version out for a spin with your favorite mushroom medley. You can use reconstituted dried mushrooms, fresh mushrooms or a combination. You can use nothing but white button mushrooms, or if you really love a big meaty portobello, chop it up and use that! Personally, I prefer a mix of cremini and wild mushrooms like Hen of the Wood or Oyster.
Feel free to get crazy with your lid and fillings if you want. I’ve made fresh pie dough or thawed a Pillsbury and cut it to shape. Puff pastry is what I’ve chosen for this recipe, but you couldn’t go wrong with a drop biscuit or a fluffy buttermilk biscuit either. As for the veggies inside, onion, carrot and peas are easy and traditional but see what’s in your fridge and don’t be afraid to experiment.
In keeping with the vegetable heavy theme, I paired the pot pies with a roasted beat salad that can share the oven with the pies. I couldn’t find beets with their stems and leaves the day I went shopping, but I had the greens from my carrots and used them instead. They came out wonderfully and added a slightly lighter flavor than the beet greens would have. If you can’t find beet greens or carrot greens you can skip the leafy bit or throw some swiss chard in.
Mushroom Pot Pie
Makes 4 individual pies
- 4 medium onions, chopped
- 6 medium carrots, chopped
- 5 garlic cloves, chopped
- 2 cups green peas
- 2lbs mixed chopped mushrooms (whatever your budget or taste buds prefer)
- 2 cup mushroom stock (or veg or chicken)
- 4 sprigs thyme
- ¼ cup Butter
- ¼ cup flour
- 2 cups milk or milk substitute
- Frozen puff pastry (thawed)
reheat the oven to 375F.
In a large pot on low heat, sweat the onions, carrots and garlic. Once soft, after about 10 minutes, crank up the heat and add the mushrooms & thyme. Stir for 5 minutes and add the stock. Simmer on medium heat for another 5 minutes.
In a small saucepan, on medium-low heat, melt the butter and stir in the flour. Stir till just slightly more golden 2-3 minutes. Whisk the milk into the roux (the mix of butter and flour) making sure not to leave any clumps. Mix the bechamel you just made with the mushrooms and add the peas. You should have a thick mixture. Pour into a mold of any size, it can be individual portions or larger.
Cut your puff pastry to fit your mold and place on top. Brush with a beaten egg, and cook at 375F for 30 minutes, or until the crust is crispy and golden.
Adapted from The Bite House https://thebitehouse.com/blog/2012/01/31/mushroom-pot-pie