Cream Of Mushroom Pot Pie Recipe
Description
Cream of mushroom pot pies are a delicious comfort food that is easy to make and can be enjoyed any time of year. It's a warm and comforting dish that can be enjoyed for lunch or dinner. The creamy mushroom filling is the star of the dish, but the flaky crust adds a nice touch of texture. This recipe is simple and straightforward and can be made with a variety of different mushrooms. It's a great dish to make ahead of time and store in the fridge for a quick and easy meal.
Prep Time
This delicious pot pie can be made in under an hour. The prep time includes washing and chopping the mushrooms, pre-cooking the pastry dough, and making the filling. Once everything is prepped, the pot pie can be assembled and cooked in about 30 minutes. Even if you don't have a lot of time, this pot pie is a great option for a quick and easy dinner.
Cook Time
Once the pie is assembled, it only takes about 25 minutes in the oven. During this time, the mushrooms and onions will cook through and the pastry crust will become golden brown. If you want to ensure the filling is cooked through, you can use an instant-read thermometer to check the temperature of the filling. It should be at least 165°F (74°C) before removing the pot pie from the oven.
Ingredients
- 1 package of store-bought pastry dough
- 1 tablespoon (15 mL) of butter
- 1 cup (240 mL) of diced onion
- 2 cloves of garlic, minced
- 2 cups (480 mL) of mushrooms, sliced
- 1/4 cup (60 mL) of all-purpose flour
- 2 cups (480 mL) of vegetable broth
- 1/2 cup (120 mL) of heavy cream
- 1/4 teaspoon (1.2 mL) of salt
- 1/4 teaspoon (1.2 mL) of black pepper
Instructions
1. Preheat the oven to 400°F (204°C). Lightly grease a 9-inch (23 cm) pie dish with butter.
2. Unroll the pastry dough and line the greased pie dish. Cut off any extra dough and crimp the edges of the pastry dough with a fork. Place the pastry-lined pie dish in the refrigerator while you prepare the filling.
3. In a large skillet, melt the butter over medium heat. Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes. Add the mushrooms and cook for an additional 5 minutes, or until the mushrooms are cooked through.
4. Sprinkle the flour over the vegetables and stir until the vegetables are evenly coated. Pour in the vegetable broth and heavy cream and bring the mixture to a simmer. Simmer for about 5 minutes, or until the mixture has thickened. Add the salt and pepper and stir to combine.
5. Pour the filling into the prepared pastry shell and bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the filling is bubbly. Allow the pot pie to cool for 10 minutes before serving.
Equipment
- 9-inch (23 cm) pie dish
- Large skillet
- Instant-read thermometer (optional)
Notes
This recipe can be made with any variety of mushrooms. If you are using pre-sliced mushrooms, you can reduce the cooking time by about 5 minutes. You can also substitute the vegetable broth with chicken broth if desired.
Nutrition: Per Serving
Calories: 271 | Protein: 5g | Fat: 13g | Carbs: 30g | Fiber: 1g
Recipe Tips
This dish can be served as a main dish or as a side dish. To make this pot pie vegetarian, use vegetable broth instead of chicken broth. To add more flavor, you can add herbs such as rosemary, thyme, and oregano to the filling. You can also top the pot pie with cheese before baking, or serve with a dollop of sour cream.
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