Rating: 4 stars
111 Ratings
  • 1 star values: 6
  • 2 star values: 15
  • 3 star values: 14
  • 4 star values: 27
  • 5 star values: 49
Charlyne Mattox

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Credit: Sang An

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

603 calories; fat 38g; saturated fat 7g; sodium 961mg; protein 15g; carbohydrates 54g; sugars 12g; fiber 9g; iron 5mg; calcium 129mg.
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