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so appealing. And bonus points if that pot pie can be made in about an hour with minimal clean-up. This one-skillet meal is inspired bybut has a vegetarian twist. Meaty mixed mushrooms stand in for cubes of chicken — they’re tender and hearty, and their texture shreds much like poultry. This recipe calls for one-and-a-half pounds of mushrooms, which might seem like a lot but don’t worry — they cook down quite a bit.
The flavors in this savory mushroom pie are just like the original chicken recipe. It starts with a thorough sauté of mirepoix and mushrooms. We like to use a heavy-bottomed cast iron skillet for this recipe. This way you can serve the pot pie tableside right out of the oven. The surface of cast iron also retains heat very well, so the mushrooms will easily develop a golden brown crust, bringing out their.
Traditionally, pot pie is topped with a pastry dough crust. You could definitely use your favorite pie dough here, but we love to unroll a sheet of store-bought puff pastry over the mushroom filling. Its tender, flaky texture makes the pot pie even more unique — and it’s easy to boot.Heat butter in a 10-inch cast iron skillet over medium heat. Add the diced onion, carrots and celery, and sauté 5 minutes or until onions are tender.
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