I just want to give a fair-warning... I am still learning how to take attractive pictures of unattractive food, so bear with me. This explains the lack of pictures in this post.
I don't know about you, but I am a BIG pot pie fan.
While chicken is typically known as the traditional filling--and a beloved one at that--I remember eating a mushroom pot pie at Chelsea Market in New York back in January that was so comforting and rich, I just had to recreate it.
To me, mushrooms are just as meaty and substantial as any other meat, and I've come to actually prefer the texture of them over chicken in this dish. With the addition of a thick roux and a flaky-buttery crust, it still makes for a heart-warming and hearty winter dish.
Speaking of winter, it's almost that time of the year! My favorite time of the year!!
November is one of my favorite months for an army of reasons. Obviously, it's the month of Thanksgiving, but it's also my birthday month and in my mind, the beginning of winter.
I know that the real start of winter is in December, but since it is my favorite season, I like to extend it just a little. I'm usually over fall by this time, anyway.
November also signifies the start of the Holiday season, which entails the start of Christmas shopping and the societal acceptability to drink hot chocolate.
And, yes, I've already decked my room out with Christmas decorations.
But before we get too far into the Christmas season, I still want to celebrate the holiday we're nearing.
I have a couple of late-fall inspired recipes coming that will make for perfect non-traditional additions to any Thanksgiving spread. This pot pie screams winter to me, but I still think it gives off enough of a Thanksgiving vibe to serve in just a couple of weeks.
And if you're anything like my family, the more extravagant the Thanksgiving meal, the better (and the better the post-meal naps are).
The "hot" in this pot pie comes from a kick of cayenne pepper. The little bit of a bite helps cut the heaviness of the filling; I think some form of acid or heat is much needed in any rich dish. It also lends a major flavor boost.
Recently, I've been eating more gluten and dairy free foods to help ease my digestive system, so I also made this accessible for people with those tolerances/diet preferences! The gluten-free crust will be a little bit more crumbly and dense, but it is still flaky and just as satiating.
Any type of mushroom will work well in this; I used a variety of shiitake mushrooms, but sliced portobello, oyster, cremini, button, etc. would all be fun to play around with!
I don't know about you, but I am a BIG pot pie fan.
While chicken is typically known as the traditional filling--and a beloved one at that--I remember eating a mushroom pot pie at Chelsea Market in New York back in January that was so comforting and rich, I just had to recreate it.
To me, mushrooms are just as meaty and substantial as any other meat, and I've come to actually prefer the texture of them over chicken in this dish. With the addition of a thick roux and a flaky-buttery crust, it still makes for a heart-warming and hearty winter dish.
Speaking of winter, it's almost that time of the year! My favorite time of the year!!
November is one of my favorite months for an army of reasons. Obviously, it's the month of Thanksgiving, but it's also my birthday month and in my mind, the beginning of winter.
I know that the real start of winter is in December, but since it is my favorite season, I like to extend it just a little. I'm usually over fall by this time, anyway.
November also signifies the start of the Holiday season, which entails the start of Christmas shopping and the societal acceptability to drink hot chocolate.
And, yes, I've already decked my room out with Christmas decorations.
But before we get too far into the Christmas season, I still want to celebrate the holiday we're nearing.
I have a couple of late-fall inspired recipes coming that will make for perfect non-traditional additions to any Thanksgiving spread. This pot pie screams winter to me, but I still think it gives off enough of a Thanksgiving vibe to serve in just a couple of weeks.
And if you're anything like my family, the more extravagant the Thanksgiving meal, the better (and the better the post-meal naps are).
The "hot" in this pot pie comes from a kick of cayenne pepper. The little bit of a bite helps cut the heaviness of the filling; I think some form of acid or heat is much needed in any rich dish. It also lends a major flavor boost.
Recently, I've been eating more gluten and dairy free foods to help ease my digestive system, so I also made this accessible for people with those tolerances/diet preferences! The gluten-free crust will be a little bit more crumbly and dense, but it is still flaky and just as satiating.
Any type of mushroom will work well in this; I used a variety of shiitake mushrooms, but sliced portobello, oyster, cremini, button, etc. would all be fun to play around with!
Rustic Hot Mushroom Pot Pie
Serves 10 (as a side); 4-5 as a meal
For the crust:
- 2 cups all-purpose flour (use gluten-free all-purpose for substitute- find a brand with xanthan gum added for the best results)
- 1/2 cup cold butter- cubed (use a butter substitute if needed- my favorite is Miyoko's Cultured Butter)
- 1/2 cup 2% milk (use unsweetened/plain non-dairy substitute- I like soy or cashew best for this)
- 1 tbs. baking powder
- 1 tsp. baking soda
- 2 tsp. salt
- 1 tsp. black pepper
Mix all of the dry ingredients/salt/pepper together, and cut in the Butter pieces with a fork or using your hands. Once the butter is crumbled in the dry ingredients, add the milk and eggs and mix until a dough is formed. Place dough on a lightly floured surface and knead until fully combined. Form into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
For the filling:
- 3 cups chopped mushrooms (halved if using button; sliced for any other type)
- 2 tbs. flour (use gluten-free if needed)
- 2 tbs. butter (use a butter substitute if needed)
- 1 sweet onion- diced
- 2 large garlic cloves- minced
- 2 bay leafs
- 1/2 tsp. each cayenne pepper and dried sage
- 1 tsp. each salt, pepper, oregano (plus more salt/pepper to taste)
- 1/4 cup olive oil
- 1/4 cup white wine OR 3 tbs. balsamic vinegar
- 1 cup vegetable broth
- 1 cup peeled and bite-sized chopped carrots (into half moons or moons- depending on size)
- 2 cups packed chopped, fresh kale
In a medium-sized pot over medium-high heat, heat the 1/4 cup of olive oil. Once heated, add the onions and garlic in to caramelize and soften. Stirring occasionally, add in the carrots and mushrooms and let them begin to caramelize. Stir in the salt, pepper, oregano, bay leaves, sage, cayenne and the wine/vinegar, and let cook until the carrots are half-way softened. Add in the 2 tablespoons of flour and butter to create a roux. Once the butter is melted and the flour is combined, pour in the vegetable stock. Stir occasionally over medium heat to thicken, and then add the kale. Add more vegetable broth if needed, but it should be a thickened filling, not soup-like. Take the bay leaves out before continuing.
Preheat the oven to 375º. Pour the filling in a glass/porcelain baking dish. Roll out the dough into 1/2 inch thick pieces (it doesn't matter how many, just enough to cover the filling; I like to do it in pieces for a more rustic look- and it is easier if using gluten-free flour) and lay the pieces over the filling. Lightly brush the tops of the dough with milk, sprinkle with a pinch more of dried sage and sea salt, and bake for 30-40 minutes, until the dough has slightly risen and is golden brown.
XOXO
Cecilia A.
