Mushroom Pot Pie Recipe
Make Mushroom Pot Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Pie Crust
Method
Filling
- 1
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
- 3
- 4
Season the Filling
Stir in the thyme, salt, and black pepper. Mix well to combine.
- 5
Add Broth and Thicken
Pour in the vegetable broth and bring to a simmer. In a small bowl, mix cornstarch with plant-based milk. Once the broth is simmering, stir in the cornstarch mixture to thicken the filling. Cook for an additional 2-3 minutes.
Pie Crust
- 6
Make the Pie Dough
In a mixing bowl, combine the all-purpose flour and salt. Cut in the vegan butter until the mixture resembles coarse crumbs.
- 7
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 8
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Assembly and Baking
- 9
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 10
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle to fit your pie dish.
- 11
Assemble the Pie
Place the rolled-out dough into the pie dish. Fill with the mushroom filling and cover with another rolled-out piece of dough. Seal the edges.
- 12
Bake the Pie
Cut a few slits in the top crust for steam to escape. Bake in the preheated oven for 25-30 minutes, or until golden brown.
- 13
Serve
Allow to cool for a few minutes before serving. Enjoy your Mushroom Pot Pie!
