Mushroom Potpie

November 24, 2011

I love potpie! This one is yummy and warm and full of tasty veggies. It’s also a bit lighter than your standard chicken potpie. Try it out!

You will need:

  • 3 T olive oil
  • 1 1/2 lb baby bella mushrooms, gently rinsed and halved (or quartered if large)
  • 5 carrots, peeled and chopped into 1/2-inch pieces
  • 4 celery stalks, chopped into 1/4-inch pieces
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1/2 t dried thyme
  • Salt and pepper, to taste
  • 1/3 c flour
  • 1 1/2 c vegetable broth
  • 1/4 c dry white wine
  • 1 c frozen peas
  • 1 sheet (1/2 of 17.3 oz box) puff pastry, thawed

Then you will…

  1. Heat oven to 400 degrees. Line a baking sheet with tinfoil. Lightly oil a 9-inch square baking dish with non-stick cooking spray.
  2. In a large skillet over medium-high heat, heat olive oil. Add the mushrooms, carrots, celery, onion, garlic, thyme and a pinch of salt and pepper.
  3. Cook, stirring occasionally, until the vegetables are just starting to turn tender and are beginning to caramelize, about 10-12 minutes.
  4. Stir in the flour and cook for about 30 seconds. Add the broth, wine (optional) and peas.
  5. Bring to a boil. Remove from heat and transfer filling into the prepared baking dish.
  6. Place the puff pasty dough over the top, pressing the edges onto the dish to seal. Cut several vents in the top.
  7. Bake until the crust is puffy and golden brown, approximately 20-25 minutes.
  8. Let sit for 15 minutes on a cooling rack before serving.

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