Are you looking for a comforting and hearty dish to warm you up this winter? Look no further than this delicious Mushroom Pot Pie recipe! Packed with savory mushrooms, vegetables, and a flaky crust, this dish is sure to become a new favorite in your rotation. In this post, we will walk you through the steps to create this mouthwatering meal, starting with the ingredients you’ll need and ending with a perfectly golden-brown pie ready to be devoured. Let’s get cooking!
Ingredients
- 2 cups diced mushrooms
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 package of pre-made pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the mushrooms, carrots, celery, onion, and garlic until they are tender.
- Sprinkle the flour over the vegetables and stir to coat.
- Slowly pour in the vegetable broth and milk, stirring constantly until the mixture thickens.
- Add the thyme, rosemary, salt, and pepper to the mixture and stir well.
- Remove the skillet from heat and let it cool slightly.
- Roll out one of the pie crusts and place it in the bottom of a pie dish.
- Pour the vegetable mixture into the pie crust.
- Roll out the second pie crust and place it on top of the vegetable mixture.
- Pinch the edges of the pie crusts together to seal the pot pie.
- Make a few slits in the top crust to allow steam to escape.
- Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let the pot pie cool for a few minutes before serving.