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One of my favorite veggies, isn't even a vegetable at all. They're actually a special type of fungus! Sure, when described as a fungus, mushrooms might not be as appealing to the rest of the population, but to me they are the BEST addition to any pizza, pasta, or other savory dish. In fact, I find that I prefer the “meatiness” of mushrooms to actual meat when I order at a restaurant. I love them so much, mushrooms are most often the ingredient I use to substitute meat in all of my favorite comfort food recipes. Pot pie is no exception! My absolute favorite kind of pot pie is a hearty mushroom pot pie!
Mushroom pot pie is a holiday hit
During the 2011 holiday season, I made this for both Thanksgiving and Christmas dinner. I was new to the vegetarian lifestyle and I had no idea what to make for the main dish. Side dishes are easy as a vegetarian, but I couldn't imagine something replacing the traditional turkey or ham dinner on the big day. As the holidays came and went, I noticed something amazing at dinner. This mushroom pot pie is so tasty that even all of my meat-eating family members complimented me on it and it ended up disappearing quicker than some of the other traditional dishes on the table! I have not found a person yet, (except maybe a mushroom hater…which is totally blasphemous in my eyes!!!) who does not like this pot pie! This pie is pretty versatile as well. I have put corn, peas, broccoli, and even hatch chili peppers in this pie. My favorite creative alteration that I have made to this pie, is using puff pastry and making individual pies for all of my guests!
MUSHROO POT PIE
- 4 (9-inch) raw pie crusts (You can make these by hand, use store bought pie crusts, or even use puff pastry crust to make individual pot pies)
- 6 small red potatoes, chopped
- 3 Tbsp. olive oil
- 1 red onion, diced
- 2 cups buttons mushrooms, de-stemmed and cut in small cubes
- 3 1/2 cups water
- 1/4 cup soy sauce
- 5 Tbsp. flour (alternately arrowroot, cornstarch, or rice flour can be substituted)
- 2 large portobello mushrooms, de-stemmed and cubed
- 2 tsp. fresh thyme, finely chopped (or 1 tsp. dried)
- 1 1/2 Tbsp. fresh sage, finely chopped (or 2 tsp. dried)
- 2 stalks celery, chopped
- 1/2 cup baby carrots, chopped
- 6 cloves garlic, minced
- 1 Tbsp. Better Than Bouillon Mushroom Base (or alternately, 2 cubes vegetable bouillon)
- Pre-heat the oven to 350 degrees F. Press one of the pie crusts into a greased 9-inch pie plate. Repeat this step for a second pie plate. This recipe makes 2 pies.
- Bring a saucepan of water to a boil and add potatoes whole. Cook until fork tender. Roughly 10-15 minutes. Drain and cube. Set aside.
- Heat one Tablespoon olive oil in a large saucepan, over low heat. Saute' onions until clear. Add garlic and saute for a minute more. Add button mushrooms, cover, and let mushrooms sweat for 7 minutes, stirring occasionally.
- Pour in the water, soy sauce, and Better Than Bouillon Mushroom Base; bring to a boil. Whisk in flour, stirring until lumps are gone. Allow the mixture to simmer while performing the next step.
- Heat remaining olive oil in a skillet over medium-high heat. Add portobello pieces and saute' until mushrooms are browned.
- Add portobello mushrooms, potatoes, celery, carrots, sage, and thyme to the gravy mixture. Simmer for another 10 minutes.
- Pour the gravy mixture into the two prepared pie crust/pans. Cover the pies with a second crust and crimp the edges to seal. Make a couple vent slits on top.
- Bake in the oven for 40 minutes until the crust is golden brown.
- Allow the pies to cool for ten minutes before cutting and serving.
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