Potpies have been one of my go to comfort foods for as long as I can remember, when ever it was just my dad and me for a dinner we would dive in for a frozen Marie Callendar's, that was until my mom found our stash of them. I still gravitate towards potpies when the sky starts to turn grey, this version is a great basic Mushroom interpretation that goes well with one of my new indulgences, our Swan Song Pinot Noir.
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This potpie from Real Simple is everything you want in a fall dish - fresh vegetables, a little decadant and full of rich flavors.
4 tablespoons olive oil
1 1/2 pounds crimini mushrooms, halved, or quartered if large
4 carrots, cut into 1/2-inch pieces
3 celery stalks, sliced 1/4 inch thick
1 medium onion, chopped
1/2 teaspoon dried thyme
kosher salt and black pepper
1/3 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup frozen peas
1 sheet puff pastry (half a 17.3-ounce package), thawed
1. Preheat oven to 400° F.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
3. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.
4. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.