Wednesday, November 2, 2011

Mushroom Potpie

Sometimes I see a recipe in a magazine and just have to try it. I literally feel compelled to make sure I have all the ingredients on hand so that I can prepare and try it out as soon as possible. When I read over the Mushroom Potpie recipe in the November 2011 issue of Real Simple, I knew it would become a favorite.

- 2 TBSP olive oil
- 1 1/2 pounds mushrooms (such as cremini or button), halved, or quartered if large
- 4 large carrots, cut into 1/2-inch pieces
- 3 celery stalks, sliced 1/4-inch thick
- 1 medium onion, chopped
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/3 cup all purpose flour
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 1 sheet puff pastry (half of a 17.3 ounce package), thawed

How To Make It
1) Preheat your oven to 400 degrees Fahrenheit.
2) Heat oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes.
3) Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
4) Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.
5) Place baking dish on a rimmed baking sheet and bake until crust is golden, 25-30 minutes. Let rest 15 minutes before serving.


  1. How much and what kind of broth? Thank you for sharing this it sounds amazing!

  2. Hi Beth! I used 1 1/2 cups of vegetable broth. :)