Savory Mushroom Pot Pie

Savory Mushroom Pot Pie is a delicious and hearty dish that is perfect for any occasion. This dish is a vegetarian twist on the classic pot pie, and it is packed with flavor and nutrients. The key ingredient in this dish is the mushrooms, which add a rich and earthy flavor to the dish.

To make this savory mushroom pot pie, you will need the following ingredients:

- 1 pie crust
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/4 cup flour
- 1 cup vegetable broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1 cup frozen peas and carrots

To start, preheat your oven to 375 degrees F. Roll out the pie crust and place it in a 9-inch pie dish. Set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes, stirring constantly. Slowly pour in the vegetable broth and milk, stirring constantly to prevent lumps from forming. Add the salt, pepper, thyme, rosemary, and sage and stir to combine.
Bring the mixture to a simmer and cook until thickened, about 5 minutes. Stir in the frozen peas and carrots and cook for an additional 2-3 minutes.
Pour the mushroom mixture into the prepared pie crust. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
This savory mushroom pot pie is a perfect comfort food dish that is sure to please everyone at the table. The mushrooms add a rich and earthy flavor to the dish, while the peas and carrots add a pop of color and sweetness. The crust is flaky and buttery, and the filling is creamy and savory.
Type of dish: Vegetarian Pot Pie
Main ingredients: Mushrooms, peas, carrots
Cooking tips: Make sure to cook the mushrooms until they release their liquid and start to brown. This will help to concentrate their flavor and give the dish a rich and savory taste. Also, be sure to stir the filling constantly when adding the broth and milk to prevent lumps from forming.