WICK'S BLOGGER RECIPE CHALLENGE
The folks at Wick's gifted 35 eligible bloggers free products for the competition and to share their culinary creativity using Wick’s 9” Dough Circles to create original recipes.
My Second Entry
My savory Mushroom Pot Pie Recipe is made with Wick's pre-made pie crusts, a medley of fresh mushrooms, leeks, and fresh thyme. The combination of Wick's flavorful and flaky pie crust and the earthy creaminess of the mushroom filling is an enriched French-American fusion of flavor.
Center Of The Plate
This recipe is entered in the Center of the Plate Category
ABOUT THE CHALLENGE
One Grand Prize Winner: $1,000.00
The recipe challenge will have 3 categories:
Center of the Plate (Entrée)
$500 CASH PRIZE WINNER
Dessert
$500 CASH PRIZE WINNER
Breakfast
$500 CASH PRIZE WINNER
DELICIOUS FLAKY CRUST
Wick's Pie Crusts are incredibly flaky and delicious! They are my new favorite pre-made pie crusts. I'm not joking...they are super buttery and flaky. I might go as far as to say, they are even better than my homemade crust.
Flexibility
The flexibility of using premade pie crust offers quick and easy desserts, savory entrees like this, and all sorts of meal options as well as, easy clean-up giving you more time to enjoy your family and friends.
Mushroom Pot Pie Recipe
Ingredients
- 2 Wick's 9 in Pie rounds room temperature
- 2 Tablespoons butter
- 1 teaspoon olive oil
- 4 cups mixed mushrooms trumpets, clamshell, white button, cremini,
- ¼ cups celery, chopped
- 1 cup leeks, chopped thoroughly wash leeks to remove sand and dirt
- 1 teaspoon garlic, minced
- 2 teaspoons fresh thyme, more for garnish
- ¼ teaspoon nutmeg
- 2 tablespoons all-purpose flour
- ½ cup vegetable or chicken stock more can be added if the filling becomes too thick
- ½ cup heavy cream
- salt and pepper to taste
Instructions
For the Pie Crust
- Bring your Wick's pre-made pastry rounds to room temperature and set your oven to 400 degrees.
- For the top crust: Cut smaller rounds using the bottom of individual cast iron or copper pan as a guide. Cut ¼ inch wider than the bottom of the pan so the crust drapes slightly over the top of the pan
- For the bottom crust: Using remnants of the remaining crust, pinch or press them together to form another large round and cut smaller rounds using the bottom of individual cast iron or copper pan as a guide. Place the bottom rounds into each individual pan. Poke a hole using the tines of a fork. Put dishes onto a baking tray and bake at 400F. for 8 minutes or until the crust is lightly golden. Remove from oven and set aside unit ready to fill.
For the Filling
- Reduce the heat of the oven to 350F.
- In a sauté pan, add butter and olive oil to the pan and cook your leeks, garlic, celery, and mushrooms. Season with salt, pepper, thyme, and nutmeg, and cook for about 10 minutes.
- Next, add flour and stir to combine. Cook stirring for 2 minutes to remove the floury taste. Add chicken stock and stir until mixture is creamy and thickened. Reduce heat and simmer for 10 minutes.
- Add heavy cream to the mushroom filling. Stir to combine
- Pour equal amounts of filling not the individual baking dishes and top with your pastry rounds to cover the bowl entirely. Some of the crust should go over the edge. Use a brush to spread oil over the top. This should make 2-3 small pot pies or 1 large. Make small cuts in the top to allow air to flow through. Bake for about 20-30 minutes until the pastry is cooked throughout. Top with thyme and enjoy!
Notes
Serve this delicious meal with a simple salad and crisp white wine. ENJOY!
FOLLOW WICK'S PIES AT...
Website: https://www.wickspies.com/
Facebook: https://www.facebook.com/WicksPies
Instagram: https://www.instagram.com/wickspies/
Twitter: https://twitter.com/WicksPies
#WICKSPIES, #TRUSTTHECRUST AND #INCRUSTWETRUST
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