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EASY Mushroom Pot Pie

Mushroom pot pie combines browned mushrooms with a creamy, savory vegetable filling.
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Prep Time 25 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 4 tablespoons olive oil
  • 2 pounds mixed mushrooms such as portobello, cremini, white button, shiitake, or oyster, cut into 1-inch chunks
  • Salt to taste
  • Black pepper to taste
  • 4 tablespoons unsalted butter
  • 1 yellow onion finely chopped
  • 1 cup peeled and diced carrots
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • ¼ cup all-purpose flour plus more for dusting
  • 3 cups chopped kale stems removed
  • 1 cup vegetable broth or halal-certified beef broth
  • 1½ cups vegetable broth or halal-certified beef broth
  • 1 teaspoon dried thyme
  • 1 tablespoon soy sauce plus more to taste
  • ¾ cup heavy cream
  • 1 sheet puff pastry about 9 ounces, thawed
  • 1 egg
  • 1 tablespoon heavy cream for egg wash

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Heat 2 tablespoons of olive oil in a large 12-inch ovenproof skillet over medium-high heat. Add half of the mushrooms and season lightly with salt and black pepper. Leave them undisturbed for about 3 minutes so they can develop a deep golden color.
  • Stir the mushrooms and continue cooking for approximately 3 minutes, or until nicely browned. Transfer them to a bowl.
  • Add the remaining 2 tablespoons olive oil and repeat with the remaining mushrooms. Transfer the browned mushrooms to the same bowl.
  • Reduce the heat to medium and melt the butter in the skillet. Add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
  • Add the minced garlic and cook for about 30 seconds. Stir in the tomato paste and cook for another minute.
  • Sprinkle in the flour and stir continuously for 1 minute to remove the raw flour taste.
  • Add the kale, 2½ cups total broth, dried thyme, and soy sauce. Season with salt and black pepper. Cook for about 3 minutes, stirring occasionally, until the kale begins to soften and the sauce starts to thicken.
  • Stir in ¾ cup heavy cream until the filling becomes smooth and creamy.
  • Return the browned mushrooms to the skillet and gently stir everything together. Taste and adjust with additional soy sauce, salt, or pepper if necessary.
  • Lightly flour your work surface and roll the puff pastry until it is large enough to cover the skillet. Trim it into a circle if needed.
  • Carefully place the pastry over the mushroom mixture. Crimp the edges with a fork if desired. Lightly score a decorative pattern across the pastry with a sharp knife without cutting completely through it.
  • Whisk the egg with 1 tablespoon heavy cream. Brush a thin layer of egg wash over the pastry.
  • Place the skillet on a baking sheet to catch any possible drips. Bake the Mushroom Pot Pie for about 30 minutes, or until the puff pastry is deeply golden, crisp, and puffed.
  • Allow the pot pie to rest for approximately 10 minutes before serving.

Notes

For a lighter filling, half-and-half can replace the heavy cream, although the finished sauce will be slightly less rich.