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?
Nothing is cozier than a personal pot pie. This variation on the classic calls for a blend of wild mushrooms, which brings an earthiness to the creamy filling–think rich, umami nuttiness. Each variety of mushroom has a unique flavor profile, so play around with whatever blend interests you.
Prep Time: 30 minutes
Cook Time: 40 minutes
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 (such as shiitake, oyster, chanterelles, and 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
- Large skillet
- Rolling pin (if you don’t have one you can use a wine bottle!)
- 4, 4- or 5-inch round, oven-safe dishes
- Pastry brush
- Mix the pie dough: In a large bowl, combine the flour, salt, and sugar. Add the chilled, cubed butter and use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle in ice water, a tablespoon at a time, mixing just until the dough comes
together. Be careful not to overwork the dough. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sautéuntil softened. Increase the heat to medium-high, add the mushrooms, carrots, and celery, and cook until the mushrooms are browned and the vegetables are tender. Sprinkle the flour over the vegetables, stir to coat, and cook for another minute. If using wine, pour it in now and let it reduce slightly before adding the vegetable stock. Add the thyme, rosemary, salt, and pepper. Bring to a simmer and let cook until the mixture thickens, about 5 minutes. Stir in the cream and frozen peas, and cook for another 2 minutes. Remove from heat and let the filling cool slightly.
- Assemble: Preheat your oven to 375°F (190°C). Cut one of the dough discs into four equal portions, and roughly form each smaller portion into a disc . Roll these four dough discs on a lightly floured surface to fit the bottoms of your pot pie dishes with a slight overhang. Spoon about 1 cup of filling into each dough-line dish. Roll out and cut it into lids to fit over the filling. Press the edges to seal and trim any excess. Cut slits in the top of each pie to allow steam to escape during baking.
- Bake the pot pies: Place the pot pies on a baking sheet to catch any overflow. Brush the tops with the beaten egg for a golden finish. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let the pies cool for at least 10 minutes before serving.