Creamy Mushroom and Thyme Pot Pie

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 1 pound mushrooms, sliced
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 egg, beaten

Steps

1. 1 In a medium bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disc, wrap in plastic, and refrigerate.
2. 2 While dough chills, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic until translucent.
3. 3 Add mushrooms to skillet and cook until browned. Stir in flour and cook for 1 minute.
4. 4 Gradually pour in vegetable stock, whisking constantly. Stir in heavy cream and thyme. Simmer until thickened.
5. 5 Preheat oven to 375°F (190°C). Roll out chilled dough to fit a pie dish. Spoon mushroom filling into the pastry-lined dish.
6. 6 Cover with remaining dough, trim edges, and crimp to seal. Brush with beaten egg.
7. 7 Bake for 30-35 minutes or until crust is golden and filling is bubbly.
8. 8 Let stand for 10 minutes before serving.

Equipment

• Pie dish
• Skillet
• Whisk
• Baking sheet

Variations

• Add cooked chicken or turkey for a heartier pie.
• Incorporate roasted garlic for extra flavor.

Substitutions

• Use almond milk in place of heavy cream for a lighter option.
• Substitute fresh thyme for dried if available.

Pairings

• Sparkling water with lemon
• A glass of Chardonnay

Nutrition

Tips

• For a shortcut, use store-bought pie crust.
• Feel free to add a splash of white wine to the mushroom filling for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake at 350°F until heated through.

Serving Suggestions

• A crisp green salad
• Steamed asparagus

FAQ