Wild Mushroom Pot Pies
Cozy night in? Elegant date night? All roads lead to personal pot pies. Gather up gorgeous wild mushrooms (foraging optional) for a super savory filling tucked in homemade buttery crust. Is it normal to want to hug your dinner?
Wild Mushroom Pot Pies
Servings: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients
- For the Crust:
- 3 cups all-purpose flour, plus extra for dusting
- 10 oz unsalted butter, cut into 1⁄2-inch cubes and chilled
- 1 1⁄4 teaspoon salt
- 1 1⁄4 teaspoon sugar
- 7 to 10 tablespoons ice water
- For the Filling:
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups mixed wild mushrooms, chopped (shiitake, oyster, chanterelles, cremini)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (optional)
- 2 cups vegetable stock
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup frozen peas
- 1 egg, beaten (for egg wash)
- Equipment:
- Large skillet
- Rolling pin (or a wine bottle!)
- Four 4- or 5-inch round oven-safe dishes
- Pastry brush
Instructions
- Make the pie dough: In a large bowl, combine flour, salt, and sugar. Add butter and blend until the mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide into two discs, wrap, and chill for at least 1 hour.
- Cook the filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft. Add mushrooms, carrots, and celery; cook until tender. Sprinkle flour over the mix and cook 1 minute. Add wine if using, reduce slightly, then stir in vegetable stock, thyme, rosemary, salt, and pepper. Simmer until thickened. Stir in cream and peas, cook 2 more minutes, then let cool slightly.
- Assemble the pies: Preheat oven to 375°F (190°C). Divide one dough disc into four pieces and roll each to line pot pie dishes with a slight overhang. Spoon in filling. Roll out second disc and cut into tops. Cover pies, seal edges, trim excess, and cut slits in tops.
- Bake: Place pies on a baking sheet. Brush with egg wash and bake 35–40 minutes, until golden brown and bubbly. Cool at least 10 minutes before serving.
