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Mushroom Pot Pie

I’ve been on a pot pie kick as of late and just in time for Pi Day. This mushroom pot pie came to fruition because I needed to make some room in my overstuffed freezer and I just happened to have a huge assortment of mushrooms from button, baby bella, cremini, oyster and shiitake in there.


Prep Time: 20 Minutes

Bake Time: 30 Minutes

Serves: 8




The savory flavor of mushrooms makes this pie a comforting and a vegetarian choice for dinner that is also very filling. It is even suitable for the biggest of meat eaters and was easy to make.


My meat-eating father even came back for seconds, and my meat-eating friends had no issues with this meal. Using the parsnips instead of potatoes also gives it a little special twist and if making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking. This mushroom pot pie is perfect for any holiday, gathering or random Monday.


Mushroom Pot Pie

Ingredients

1 (2-layer) pie crust (homemade or store-bought)

6 cups assorted mushrooms, sliced and/or cubed

4 tablespoons Tuscan Herb olive oil, plus more as needed

3 tablespoons garlic, minced

1 cup onion, chopped

1 cup celery, chopped

1 cup carrots, peeled and sliced

1 cup parsnips, peeled and cubed

1 cup frozen peas

1 cup vegetable broth

1 cup milk

1 tablespoon Italian seasoning

salt and pepper

 

Directions
  1. Heat oven to 425 degrees and let pie dough sit on the counter to reach room temperature if using store bought.

  2. In a large pot over medium heat the olive oil, onions and garlic and cook for 5 minutes.

  3. Add the carrots, celery, parsnips and Italian seasoning and continue to cook.

  4. Add the mushrooms. Cook until tender and add the vegetable broth and milk.

  5. Simmer for 20-30 minutes or until vegetables are softened.

  6. Add the peas and stir everything together.

  7. Get your pie dish and place the first piece of dough into the dish.

  8. Fill with your mushroom filling and then place the other piece of dough on top folding under and pinching the two doughs together.

  9. Bake for 30 minutes.


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