Hey there friends! Winter time is such a wonderful time to use the oven, eat warm food and snuggle by a warm fire.
Want a beautiful potpie that is easy, takes less than 30 minutes to bake and it looks as impressive as it tastes? Meet Crimini Mushroom Potpie, for this recipe we will use puff pastry.
With puff pastry you limit your carbs, instead of using pie crust and it looks so impressive without taking a lot of time.
I’d like to suggest that if there is just one of you in your household, you still make it as a way of saying, thank you to yourself for making good healthy food!
Of course, this would be fabulous for a romantic dinner…just some ideas for you!
I like to use crimini mushrooms for this potpie as they have a wonderful meaty texture and you know that they are just baby portabello mushrooms? It’s true! In two to three days they would be a big beefy portobello! If you want to add some protein to this dish you could put in some white beans.
The recipe is simple, take out part of the puff pastry from the freezer and let it thaw while you take a short walk, catch of on some reading or call a friend. It only takes thirty minutes to unthaw. It will take you about ten minutes to prep the other ingredients. I like to put these in individual 6-ounce ramekins.
Besides being adorable in the ramekins it takes less time to bake – 20 minutes total. If you don’t have ramekins you can use a not-so individual casserole dish and it will still only take 30 minutes to bake. The key to the puff pastry is to cut it bigger than the ramekins or casserole dish.
For round ramekin cut a square or rectangle piece of puff pastry dough, for casserole cut puff pastry 1/2 to inch wider all the way around. If you are thinking of purchasing ramekins, they are inexpensive and handy for so many things such as; break egg(s) into the ramekin first, to prevent any egg shell from getting into your final product. The ramekins can be used to put garnish for soup, etc if you are doing a buffet for your guests to put on their own garnish. Put your rings in them while you are working with flour and dough. Ok, you can come up with your own creative uses for the ramekins, oh and crème brûlée of course!
And of course, my favorite tool in the kitchen, one of my cast iron skillets gets used in this recipe to sauté and precook the ingredients.
I really hope you make this and if you don’t like mushrooms well… use the white beans instead? Please let me know what variations you tried ok? Enjoy!
Crimini Mushroom Potpies
Easy scrumptious Mushroom potpie with puff pastry, ready in under 30 minutes!
- 1/2 sheet Pillsbury frozen puff pastry* see instructions for thawing
- 2 tablespoons extra virgin olive oil or avocado oil
- 1/4 cup diced yellow onion
- 2 celery stalks, sliced (1/4 cup)
- 2 large cloves garlic, minced
- 1 cup crimini mushrooms, sliced (1/4 pound)
- 1/3 cup sliced carrots (I used baby carrots & chopped a couple of times)
- 1/3 cup frozen petite peas
- 1-1/2 teaspoons kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1 pinch cayenne pepper
- 3 tablespoons all-purpose flour (or Cassava flour)
- 1 cup organic vegetable broth
*Remove 1 sheet of puff pastry from freezer, set aside for 30 minutes to unthaw. If using 3- 6ounce size ramekins you will only need 1/2 of one sheet of puff pastry, unfold it carefully, cut one sheet in half and put the other half in freezer with the other remaining puff pastry sheet. Cut the half sheet in thirds to make 3 rectangles. If using casserole dish cut puff pastry 1/2-1 inch diameter larger than the casserole dish.
Preheat oven to 400 degrees
Put olive oil in 10-inch cast iron skillet; over medium high heat, add onion and celery, sauté until softened. Add minced garlic, mushrooms, carrots and frozen peas. Stir to combine. Add seasonings, sprinkle flour over sautéed vegetables, add broth and stir to combine, once thickened (approximately one minute) turn off heat.
Spoon into individual 3 ramekins (6 ounce size) or into 2 -3 cup size casserole dish. Put cut puff pastry over the potpie. Cut a couple of small vents into top of puff pastry. Place ramekins/casserole on rimmed sheet pan.
If individual ramekins bake in oven for 20 minutes. If casserole dish bake 30 minutes. Potpie is done when puff pastry is puffed, golden brown. Cool for a few minutes before eating. Enjoy!
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