Portabella Pot Pie
- Total time: 2
- Servings: 6
- Calories: 410 kcal
Warm up on a cold day with this heart-healthy, vegetarian dish – a twist on a classic.
Ingredients
Crust
- 3 cups flour
- 1 teaspoon salt
- 1/3 cup olive oil
- 3/4 cup cold water
Filling
- 1 cup cubed potato
- 1 cup sliced, peeled carrots
- 1 tablespoon olive oil
- 3 cups sliced portabella mushrooms
- 1/2 cup diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1 teaspoon rosemary
- 1/3 cup white wine
- 1/3 cup flour
- 2 cups low sodium vegetable or chicken broth
Instructions
- Make crust: Whisk flour and salt. Add olive oil and mix until crumbs form. Add cold water as dough is stirred until it forms together. Knead over floured surface. Form into a ball and refrigerate for one hour. Split in half and roll out the bottom of the pie. Place into the pie dish.
- Heat oven to 425 degrees Fahrenheit.
- In a pot, add potatoes, carrots, and 1 cup water. Cover and let simmer for 8 minutes until softened.
- Add olive oil to the pot, along with the mushrooms, and onions. Cook to soften (about 5 minutes).
- Add seasonings of salt, pepper, sage, thyme, and rosemary.
- In a separate bowl, whisk white wine and flour together, add mixture to the pot and cook for about a minute.
- Add chicken broth to the pot and bring to a boil. Simmer until thickened.
- Add the mixture into the crust-lined pan. Place the top layer of crust over the pie and slit the top crust.
- Bake for about 45 minutes until bubbling.
