2649 Commercial
St. SE

Salem Oregon, 97302

Open Daily:
8:00 AM - 9:00 PM

Online store always open

Mushroom Pot Pie

Mushroom Pot Pie

See Another Recipe

Vegetable Beef Bone Broth Soup

 Mushroom Pot Pie



  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat (optional).
  2. In a 10-12 inch cast iron skillet, melt 2 Tbsp butter over medium heat. Cook the mushrooms until softened and reduced by half, about 5-8 minutes. Remove from the skillet and set aside.
  3. Add a little more of the butter to the skillet. Cook the leeks until beginning to soften, about 3 minutes. Add carrots and celery, cook for another 5 minutes. Add the garlic and cook until fragrant, 1 minute.
  4. Stir in fresh herbs, poultry seasoning, and flour. Cook and stir until flour is fully incorporated and has lost its raw smell, about 3 minutes. Deglaze the pan with the wine (or broth), scraping up any browned bits. Add 1½ cup broth, parmesan cheese, and mushrooms. Bring to a boil, reduce heat, and simmer until thickened, stirring occasionally. Remove from heat.
  5. Roll out pastry into a 12”-14” circle. Place over the skillet, allowing the dough to hang over the rim of the skillet a little. Cut 3 slits in the top with a sharp knife. 
  6. Place the skillet on the prepared baking sheet, and bake in the preheated oven for 20 minutes. Reduce the temperature to 375°F and continue to bake until golden brown, about 15 to 20 more minutes.



Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

See Another Recipe

Crispy Candied Pecans

Like it? Share it!

Scroll to Top
Subscribe To Our Email
Subscribe To Our Email
Subscribe To Our Email
Follow Us On Instagram
fair trade
Follow Us On Instagram
Subscribe To Our Email
organic icon
Skip to content