Mushroom Potpie

Prep time: 30 minutesCooking time: 45 minutesTotal time: 1 1⁄4 hours


4 tablespoons
olive oil
1 1⁄2 pounds
mushrooms (cremini or button, halved or quartered if large)
carrots (cut into 1/2 inch pieces)
celery stalks (sliced 1/4 inch thick)
onion (medium size, chopped)
1⁄2 teaspoons
1 teaspoon
1 teaspoon
1⁄3 cups
1 1⁄2 cups
vegetable broth
1 cup
frozen peas
1 slice
puff pastry (half a 17.3 ounce package, thawed)
small head romaine (leaves from)
1⁄3 cups
roasted almonds (chopped)
2 tablespoons
red wine vinegar


1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.

2. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.

3. Meanwhile, in a large bowl, toss the romaine with the almonds, vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Serve with the potpie.

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