Food Recipes Mushroom Potpie 3.9 (111) 5 Reviews Feelin' cozy, yet? By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on November 16, 2016 Print Share Share Tweet Pin Email Cut down on prep time by using frozen packaged puff pastry for the crust. Get the recipe for Mushroom Potpie. Photo: Sang An Hands On Time: 20 mins Total Time: 1 hrs 10 mins Yield: 4 serves Jump to Nutrition Facts Here, a sheet of flaky, buttery puff pastry blankets a silky, rich mushroom and mirepoix mixture that harnesses the rich, unami flavors of the potpie perfectly. Remember: Don't overcook the vegetables since you'll want them to absorb the herby goodness and seasoning in your broth once in the oven. Plus, who wants mushy peas and carrots? Ingredients 4 tablespoons olive oil 1 ½ pounds mushrooms (such as cremini or button), halved, or quartered if large 4 carrots, cut into ½-inch pieces 3 celery stalks, sliced ¼ inch thick 1 medium onion, chopped ½ teaspoon dried thyme kosher salt and black pepper ⅓ cup all-purpose flour 1 ½ cups vegetable broth 1 cup frozen peas 1 sheet puff pastry (half a 17.3-ounce package), thawed 1 small head romaine, leaves torn ⅓ cup roasted almonds, chopped 2 tablespoons red wine vinegar Directions Heat oven to 400 F. 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. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. 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. Meanwhile, in a large bowl, toss the romaine with the almonds, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve with the potpie. Print Nutrition Facts (per serving) 603 Calories 38g Fat 54g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 603 % Daily Value * Total Fat 38g 49% Saturated Fat 7g 35% Sodium 961mg 42% Total Carbohydrate 54g 20% Total Sugars 12g Protein 15g Calcium 129mg 10% Iron 5mg 28% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.