Imagine a cozy evening filled with the rich, earthy flavors of portabella mushrooms, tender vegetables, and a golden, flaky crust that beckons you to take a bite. Our Portabella Mushroom Pot Pie is not just a meal; it’s a warm hug in a dish, perfect for impressing guests or enjoying a comforting night in. With just a handful of ingredients and a little love, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to dive into this delectable recipe that’s sure to become a family favorite? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large portabella mushrooms, stems removed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 tbsp thyme
- 1 pre-made pie crust
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with cooking spray or butter.
- Clean the portabella mushrooms thoroughly using a damp paper towel. Remove stems and slice mushrooms into thick, bite-sized pieces.
- Dice potatoes and carrots into uniform 1/2-inch cubes. Ensure vegetables are roughly the same size for even cooking.
- In a large skillet, heat olive oil over medium heat. Sauté the diced carrots and potatoes for 5-6 minutes until they begin to soften.
- Add sliced portabella mushrooms to the skillet. Cook for an additional 4-5 minutes until mushrooms release their moisture and start to brown.
- Sprinkle fresh thyme, salt, and pepper over the vegetable mixture. Stir to distribute seasonings evenly.
- Pour vegetable broth and heavy cream into the skillet. Add frozen peas and simmer for 3-4 minutes until liquid slightly thickens.
- Transfer the vegetable mixture to the prepared baking dish. Spread evenly to create a consistent filling.
- Carefully lay the pre-made pie crust over the vegetable filling. Trim excess crust around the edges and crimp to seal.
- Cut 2-3 small slits in the top of the pie crust to allow steam to escape during baking.
- Place the pot pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and filling is bubbling.
- Remove from oven and let cool for 10-15 minutes before serving to allow filling to set.
- Slice and serve hot, garnishing with additional fresh thyme if desired.
Tips
- Prep Ahead: Save time by prepping your vegetables in advance. Dice your potatoes and carrots a few hours before cooking and store them in water to prevent browning.
- Choose Quality Mushrooms: Select large, firm portabella mushrooms for the best flavor and texture. Fresh mushrooms will enhance the dish's overall taste.
- Season Generously: Don’t be shy with your seasonings! Fresh thyme adds a lovely aroma, but feel free to experiment with herbs like rosemary or sage for a unique twist.
- Don’t Skip the Slits: Make sure to cut slits in the pie crust before baking. This allows steam to escape, preventing a soggy bottom and ensuring a perfectly baked crust.
- Let it Rest: After baking, allow the pot pie to rest for 10-15 minutes before serving. This helps the filling set, making it easier to slice and serve.
- Pair it Right: Serve with a simple green salad or crusty bread to round out the meal. A glass of white wine can also complement the dish beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
