CREAMY MUSHROOM POT PIE
Creamy, fragrant mushrooms encased in crisp, buttery pastry makes this creamy mushroom pot pie the perfect vegetarian comfort food.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 388 kcal, Carbohydrate 31 g, Protein 7 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 259 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
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.
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
MUSHROOM PIE
Make and share this Mushroom Pie recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onions in butter in a large skillet.
- When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
- Add the seasonings.
- Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
- Remove from the heat and set aside until crust is ready.
- Preheat oven to 400°F.
- For the crust, combine the flour, baking powder and salt in a large mixing bowl.
- Cut in the butter just enough to achieve a crumbly mix.
- Stir in the sour cream to form a soft dough.
- Generously dust the dough with flour and form into a ball.
- On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
- Trim the edges.
- Fill with the mushroom mixture.
- Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
- Weave the strips into a lattice over the filling.
- Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
- For the glaze, beat the egg and milk.
- With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
- Bake the pie for 25-35 minutes, until the crust is puffy and golden.
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THE BEST VEGAN CREAM OF MUSHROOM POT PIE
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- In a large soup pot heat the olive oil on high for 30 seconds. Add the onion, reduce the heat to medium and let it sweat for around 5 minutes or until golden brown. Add the green onion and garlic and cook for about 1 minute. Stir occasionally to avoid burning.
- Add the mushrooms, thyme and bay leaf and let the mixture cook down until reduced by half. Increase the temperature to high and deglaze the pot with white wine. Stir until all the bits from the bottom of the pot are loosened, then pour the mashed potato, broth, coconut milk and nutritional yeast into a pot and bring to a boil. Lower the heat and simmer on low for about 10 minutes. Then add in the arrowroot powder mixture and stir the soup with a whisk or spoon until well-combined. Cook for another 5 minutes on low heat. Season to taste with salt and pepper.
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- Preheat oven to 425°F with rack in top third position. Place water and porcini mushrooms in a small saucepan; bring to a boil over high. Remove from heat; let steep, uncovered, for 30 minutes.
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- Place baking sheet with skillet on top third position in oven, and bake at 375°F until pastry edges turn light golden, about 15 minutes. Reduce oven temperature to 350°F, and continue baking until pastry is puffed, golden, and crisp, 30 to 35 minutes.
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