Mushroom Pot Pie

Mushroom Pot Pie
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 Mushroom Pot Pie

Ingredients:

Instructions:

  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.

 

 

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