Creamy Mushroom Pot Pie Recipes

MUSHROOM POT PIE

Steps:

• Heat a large Dutch oven or heavy-bottom saucepan over low heat, then add 1 tablespoon of the butter. Add the mushrooms along with a pinch of salt and cook for 3-4 minutes, stirring periodically, to soften and release some of their natural liquid. Turn the heat up to medium and brown the mushrooms for several minutes. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.
• Melt the remaining butter and add the onions, celery and carrots. Cook for 5-7 minutes until soft, stirring periodically, then add the garlic and cook for an additional minute. Stir in the flour and cook for 3-4 minutes, stirring frequently. Add the brandy, stock, paprika, and cooked mushrooms.
• Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes. Stir in the heavy cream and remove from the heat. Add the truffle oil (if using), thyme, parsley, salt and pepper. Taste; add more seasoning if desired.
• Preheat the oven to 425 degrees F. Divide the filling into four 8-ounce ramekins (approximately 4x2 inches) and place on a baking sheet.
• On a lightly floured surface, roll the puff pastry thin and cut 4 rounds approximately 1/2 - 1 inch larger than the width of the ramekins. Brush egg wash on the rim of each ramekin and 1/2 inch down the sides. Top with the puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the puff to help seal it to the dish). Brush the top of the dough with egg wash and use a small knife to poke 3 small holes in the top of each pot pie.
• Bake for 20-25 minutes, or until the tops are golden brown. Allow to cool briefly before serving.

CREAMY MUSHROOM POT PIE

Steps:

• Pre-heat the oven to 180°c.
• In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
• Add the garlic and thyme and sauté for another minute before stirring in the flour.
• pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
• Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
• Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
• Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
• Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
• Remove from the oven and serve.

MUSHROOM POT PIE

Steps:

• Shred the mushrooms into thin strips.
• Preheat a skillet over medium low heat with a light drizzle of olive oil. Add the shredded mushrooms an toss to coat well. Sautee until completely wilted and they begin to show a little color around the edges.
• Push the mushrooms to the side of the pan and add a drizzle of olive oil. Add the grated garlic and allow to sizzle until fragrant. Season with a small pinch of salt and toss to coat well with the mushrooms. Remove from heat and set aside.
• Preheat a heavy bottom pot over medium heat and saute the chopped leeks (or onion) in a drizzle of olive oil until wilted. Stir in the carrots and celery and continue cooking together until the vegetables have softened.
• Sprinkle in the flour and toss to coat well then pour in the wine. Stir until thickened then add the veggie stock together with the onion powder, nutritional yeast, bay leaves and thyme. Stir well until combined and bring to a simmer.
• Add the cashew cream, cooked mushrooms and green beans (or green peas) and continue cooking until the beans or peas are al dente. (The green beans will take about 8 to 10 minutes while the green peas only need a couple of minutes to warm through). Season to taste with sea salt and black pepper and remove from heat.
• Transfer the pot pie filling to an oven proof baking dish. I used a round 8 inch dish.
• Preheat your oven to 375"F.
• Meanwhile prepare the biscuits following this recipe and place each one on top of the pot pie filling. Bake in a preheated 375"F oven for 13 to 15 minutes until the biscuits are lightly golden on top. Remove the pot pie from the oven and allow to rest and set for a few minutes before serving.
• Make sure to defrost the phyllo in advance. Give each sheet a quick spray of olive oil and tear it into 4 pieces. Crumple each one in your hand just like you would a sheet of paper. Place on top pf the pot pie filling until covered. Bake at 375"F for 15 minutes or so until the phyllo is lightly golden and crispy.

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS

Steps:

• Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
• In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
• Reduce the heat to low and bake off the pastry tops.
• For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
• To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
• Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.