Mushroom pot pie
A creamy, thyme-scented filling of mushrooms, leeks, carrots and peas under a puffed golden pastry lid, comfort food at its finest.
- 75 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.37 a serving
- 540 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 puff pastry sheet, thawed in the fridge overnight
- ¼ cup butter
- 1 lb baby bella mushrooms, quartered
- 1 leek
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1½ cups vegetable broth
- 1 cup milk
- ½ cup frozen peas
- ¼ cup grated parmesan
- 1 large egg, beaten
From your pantry
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup all-purpose flour
- 1 tsp soy sauce
Each serving has about 540 calories, 16 g protein, 49 g carbs and 33 g fat, and costs about $3.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No baby bella mushrooms? White mushrooms work.
- No milk? Half-and-half works.
- No frozen peas? Frozen mixed vegetables work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. the leek, it , out the grit and it thinly.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Fan the layers open under the tap. Leeks hide sand between them.the butter in a large oven-safe over medium-high heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Cook the mushrooms until , 8 minutes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 8 min
Add the leek, carrot, celery, garlic, thyme, salt and pepper and cook until soft, 5 minutes.
Medium-high heatTimer: 5 min
Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth, then the milk, stirring the whole time.
Medium heat
, stirring, until thick like gravy, 3 to 4 minutes. Stir in the soy sauce, peas and parmesan and take the pan off the heat.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 4 min
Unfold the pastry and lay it over the filling, tucking or the edges. Brush with the egg and cut 3 slits in the top so steam can escape.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Dolly’s tip: No oven-safe skillet? Pour the filling into a 9-inch baking dish first.until the pastry is puffed and deep , 25 to 30 minutes. Let it sit 10 minutes before scooping.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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