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 out of this world.
Keyword: At Home with Rebecka, Entree, Mushroom Pot Pie Recipe, Mushrooms, Pot Pie
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Pre Bake Pie Crust: 8 minutesminutes
Servings: 2
Author: athomewithrebecka
Ingredients
2Wick's 9 in Pie roundsroom temperature
2Tablespoonsbutter
1 teaspoon olive oil
4 cupsmixed mushroomstrumpets, clamshell, white button, cremini,
¼cupscelery, chopped
1cupleeks, choppedthoroughly wash leeks to remove sand and dirt
1teaspoongarlic, minced
2teaspoonsfresh thyme, more for garnish
¼ teaspoon nutmeg
2tablespoons all-purpose flour
½ cup vegetable or chicken stockmore can be added if the filling becomes too thick
½ cupheavy 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!