Mushroom Pot Pie

Ingredients

3 tbsp butter

1½ tbsp olive oil

1 small onion, finely diced

6 c mixed mushrooms, sliced

2 cloves garlic, minced

1 tbsp fresh thyme

3 tbsp flour

1 c veggie broth

½ c heavy cream

½ c Gruyère cheese, grated

salt and pepper

1 eggs, beaten

1 sheet puff pastry (option 1),
or 2 pie crusts (option 2), thawed

option 1:
5 individual ramekin pot pies top with puff pastry.

option 2:
One large family style pot pie

with a classic pie crust.

Step 1

Thaw dough by setting on counter 30 minutes prior to using.

Step 2

In pan, melt butter with olive oil. Add onions and cook until soft and translucent.

Add mushrooms, garlic, and thyme. Sauté until mushrooms start to caramelize. Sprinkle flour mixture and stir well.

Slowly add veggie broth and while stirring, pour in heavy cream. Simmer 2-3 minutes or until thickened.

Stir in Gruyère cheese until melted. Season with salt and pepper.

Step 3

Option 1: five individual ramekins
Spoon mushroom filling into buttered ramekins.

Cut puff pasty into circles slightly larger than ramekin.

Cut small slits and brush with egg wash.

Bake 15-20 minutes until pasty is golden and puffed.

Option 2: one 10” pot pie
Place crust in butter glass pie dish and blind bake 10-12 minutes until lightly golden.

Fill with mushroom filling.

Cover with second pie crust, flute edged with fingers or fork, cut small slits in crust.

Brush with egg wash.

Bake 20-25 minutes until golden.

Check at 12 minutes, cover edges with foil if needed.

Step 4

Garnish with thyme and serve warm.

Preheat over 400°.