Mushroom-Thyme Pot Pies
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Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.
- 2¼ cups all-purpose flour
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1 large egg, beaten to blend
- 1 tablespoon distilled white vinegar
- 5 tablespoons unsalted butter, divided
- 1 tablespoon tomato paste
- 1 pound button or crimini mushrooms, stems trimmed, quartered
- 4 cups low-sodium chicken broth
- ¼ cup dried porcini mushrooms
- 3 tablespoons all-purpose flour
- 1 cup red pearl onions, peeled
- 3 tablespoons unsalted butter, divided
- Kosher salt, freshly ground pepper
- 2 sprigs thyme, plus leaves for serving
- 8 ounces oyster or maitake mushrooms
- All-purpose flour (for surface)
Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and ⅓ cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.
Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
Do Ahead: Dough can be made 3 days ahead. Keep chilled.
Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10–12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12–15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2½ cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.
Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
Do Ahead: Gravy can be made 3 days ahead. Let cool; cover and chill.
Place a rack in middle of oven; preheat to 425°. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5–8 minutes. Uncover; cook until liquid evaporates, 15–18 minutes. Let cool.
Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6–8 minutes. Let cool; pluck out thyme.
Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to ¼" thick. Cut out 2 rounds about ½" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).
Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25–35 minutes.
Do Ahead: Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill.
Nutritional ContentCalories (kcal) 470 Fat (g) 28 Saturated Fat (g) 15 Cholesterol (mg) 110 Carbohydrates (g) 44 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 11 Sodium (mg) 380Reviews SectionThese turned out really good. If/when I make them again I would make more filling (I think these are appetizer size). I added a spash of red wine when cooking the fennel & onions.AnonymousAlameda, CA11/23/17
Interesting Pot Pie Recipe
The filling might be closer to what I’ve been seeking, as it does not use butter. I would, however, need to use my oil crust on top.
I also saw this recipe, which has too much butter for my diet, but it recommends brushing the underside of butter pie crust with an egg to prevent sogging, then brushing the top for browning.
I don’t know how well an oil crust will hold up for a pot pie, since I’ve not tried my oil crust as a top, and I always parbake the bottom crust. I recall that Skeptic has some issues with a soggy top crust, so maybe this technique might help?
- This topic was modified 1 year, 4 months ago by BakerAunt .
- This topic was modified 1 year, 4 months ago by BakerAunt .
Thanks for the recipes. The butternut squash/chicken looks intriguing. My last pot pie crust was unfortunately soggy, but I think I know what caused it. I’m not sure that I’d want an egg wash on the underside of the pie crust. I like the top of the pie crust to be crisp, but the soft texture of the underside where it meets the pot pie filling is part of its charm.
Do you think that kale is a good addition to a pot pie? I am afraid it would over cook and turn out mushy.
I add kale usually at the end of a recipe, but I haven’t noted a problem when I’ve reheated items that include it, other than it isn’t as bright in color.
That’s a good point about the pie crust’s being crisp on top but soft on the underside. I still have a supply of butternut squash, so I’ll put this recipe on my list to try with an oil crust. I note in the comments that people state that the 8-inch skillet is on the edge of being too small, so I need to see what I have by way of a 10-inch one.
Ingredients for vegetarian pot pie
Chickpea pot pie has two parts: The vegetable filling…and everything else (i.e. sauce + crust)! Both parts of this dish are absolutely delectable and are made from a variety of ingredients. Here’s everything you’ll need:
Veggie Filling – Classic veggies sautéed in olive oil, onion, and garlic to soften them some before baking. The star players are:
- Carrots: We’ll need 1 cup of chopped carrots, which will be about 1 large carrot.
- Corn: ½ a cup of corn should be perfect. You can use fresh, frozen, or canned.
- Celery: We’ll use ½ cup of chopped celery, which will equal about 1 stalk.
- Peas: We will need one cup of peas. You can use fresh or frozen.
- Chickpeas: Lastly, we’ll be using 2 14-oz cans cans of chickpeas in this filling. Be sure to drain before adding!
Sauce and Crust – It wouldn’t be a vegetable pot pie without a bechamel sauce and buttery, flaky crust!
- Butter: We’ll be using ¼ cup (½ of a stick) of butter to make our bechamel sauce.
- Flour: All-purpose flour is perfect here, as it thickens the bechamel to hold all of our veggies.
- Salt: ½ tsp of salt seems to be the perfect amount for bringing out the veggies flavors while keeping sodium levels in check.
- Black Pepper: I like to use ¼ tsp of black pepper. You can add more or less to taste if you’d like.
- Vegetable Broth: Two cups of vegetable broth will help the sauce form a thick consistency.
- Heavy Cream: ½ cup of heavy cream helps to add texture to the sauce while also providing a bit of flavor.
- Dough: For the dough, we’ll be using 1 puff pastry dough (store bought or homemade pie dough).
- Egg: We will brush one whisked egg onto the top of the pie.
- Preheat oven to 400 degrees.
- Melt 3 TBSP butter in a medium saute pan. Add onions, and cook over medium heat for 3 minutes, stirring frequently. Add mushrooms, and cook over medium heat for 5 minutes, or until lightly browned. Add potatoes, and cook stirring frequently, for an additional 4-5 minutes. Create a hole in the center of the mixture, and add the frozen peas and carrots, and the marsala, water, worchestershire, and vegetable base. Stir, and cook over medium-low heat until the sauce has thickened slightly. If necessary, you can add a small amount of flour/water slurry to tighten it up. I didn't need this. Add seasonings, stir, and set aside.
- Prepare your biscuit topping by mixing the flour, baking soda, baking powder, buttermilk powder, and salt in a bowl. Mix in the butter by hand, until the mixture is slightly crumbly. Stir in green onions and basil. Gently mix in the beaten egg and milk. Scoop biscuit mixture out onto a floured surface and knead a few times. Divide dough into 4 equal parts, and taking one part form a small circle that fits on top of your ramekin. Repeat with remaining 3 dough portions.
- Prepare ramekins by spraying with cooking spray. Spoon 1/4 of the mushroom mixture into ramekin, and place biscuit disc on top, making sure not to have any overhang. Repeat with remaining mixture and dough. Bake at 400 degrees for 10-15 minutes, or until the biscuits are puffed up and lightly golden brown.
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Apple Cheddar Pizza with Caramelized Onions and Walnuts // Pizza with apples? It works, believe me! This sweet-and-savory pizza is an Oh My Veggies favorite.
Fluffy Pumpkin Pancakes from Kitchen Treaty // Breakfast for dinner! You might want to make a double batch of these irresistible pancakes so you have some for the weekend.
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What you need for mushroom pasta
Here’s what you need for this mushroom pasta. You can use any type of long strand or even short stand pasta you want (like orecchiette, penne, ziti, macaroni). Also, the parmesan is not just for serving. Tossing the pasta with parmesan before serving is a little trick I like to use for an extra flavour boost!
Chicken, bacon and mushroom pie
Why do we love pies? Few things are a comforting a hot pie with flaky or crumbly pastry and a piping hot filling. In this recipe, Victoria pays homage to the humble pie - or in fact not so humble pie.
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Few things in life cannot be improved by the addition of pastry. Buttery, flaky and crisp on the outside, with a hint of delicious goo from where it’s slurped up a bit juice from the filling, a really good pie can stun a whole table into silence.
I’ve got no beef with a lemon meringue or apple pie - in fact I think they’re wonderful - but for my money, the best pies are always meat pies. Oozing with savoury gravy and served with a generous dollop of mash, a meat pie is comfort food at its best.
When I was a child, I’d always go for good old-fashioned steak and kidney, even though I thought kidneys were revolting. I recognised, even then, that the kidney brought something extra to the flavour table and gave the gravy a special depth that couldn’t come from steak alone. I relished in the sense of danger that not quite knowing what was on the end of my fork could bring - like Russian roulette in pie form. Who says you shouldn’t play with your food?
Nowadays, I’m still a big fan of steak and kidney (and I’ll eat the kidney without so much as a wince in sight) or any other steak-based pie. It would be hard to go far wrong with steak and Guinness, steak and ale or steak in red wine, but (wo)man can’t live on steak alone.
This chicken, bacon and mushroom pie ticks all the right boxes for me. Intense savoury, meaty flavour, enough sauce for the mash to soak up and that perfect combination of crispy pastry on the outside, with a little bit of gravy-soaked goodness on the inside. I love a puff top, but flaky or short would work well too. You shouldn’t be scared to make your own puff pastry every now and then - it really is so much easier than everyone tries to make out. But, on days when you have better things to do, shop bought is almost as good as homemade, just make sure you pick up a pack that say “all butter”.
Balsamic Thyme Mushroom Bruschetta
- ▢ 400 g / 14 oz mushrooms (I used button, but you can use any mushrooms you want)
- ▢ 3 tbsp olive oil
- ▢ 2 tbsp balsamic vinegar
- ▢ 1 tsp sugar
- ▢ 1 tbsp thyme leaves
- ▢ Salt and pepper
- ▢ Half clove of garlic , unpeeled
- ▢ 4 slices bread
- ▢ Extra olive oil , for drizzling
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Hi, I'm Nagi !
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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