4.5
2 ratings

Mushroom & Vegetable Pot Pie

A recipe for all you veggie lovers
Photo courtesy of Blue Apron

This recipe for mushroom and vegetable pot pie is perfect for anyone on a plant-based diet who wants to get their meat-free pot pie fix. 

This recipe is courtesy of Blue Apron

Ready in
40 m
10 m
(prepare time)
30 m
(cook time)
2
Servings
521
Calories Per Serving

Ingredients

  • 1 Cup buttermilk biscuit mix
  • 10 Ounces Cremini mushrooms
  • 2 carrots
  • 2 clove garlic
  • 1 red onion
  • 1 stalk celery
  • 2 Ounces white Cheddar cheese
  • 2 Tablespoons All-Purpose flour
  • 1 Tablespoon tomato paste
  • 1/2 Ounce dried Shiitake mushrooms
  • 2 Teaspoons mushroom pie spice blend (dried thyme, dried rosemary, ground sage, ground bay leaf, smoked paprika and group nutmeg)

Directions

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat 2 cups of water to boiling on high. Peel and thinly slice the carrots, garlic and onion. Thinly slice the celery. Quarter the cremini mushrooms. Grate the cheese. In a large, heatproof bowl, combine the dried shiitake mushrooms and the boiling water.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy; season with salt and pepper.

Add the carrots, garlic, onion, celery and spice blend to the pan of cremini mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened. While the vegetables cook, using a slotted spoon, transfer the shiitake mushrooms to a clean work surface; reserve the mushroom water. Roughly chop the shiitake mushrooms and set aside. Add the tomato paste to the pan of vegetables; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add the flour and 2 tablespoons of olive oil to the pan of vegetables; cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the shiitake mushrooms and reserved mushroom water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Transfer the filling to an oven-safe baking dish.

While the filling cooks, in a large bowl, combine the biscuit mix and cheese; season with salt and pepper. Gradually stire in 1/4 cup of cold water until just combined. (Be careful not to over-mix the dough, which will toughen it.)

Using a spoon, top the baking dish of filling with 8 to 10 evenly-sized scoops of the biscuit dough, leaving some space between the scoops. Place the baking dish on a sheet pan; bake 10 to 12 minutes, or until the biscuits are browned and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving. 

Nutritional Facts
Servings2
Calories Per Serving521
Total Fat20g30%
Sugar16gN/A
Saturated8g40%
Cholesterol30mg10%
Protein19g37%
Carbs71g24%
Vitamin A597µg66%
Vitamin B120.6µg26.1%
Vitamin B60.5mg41.3%
Vitamin C13mg14%
Vitamin D0.6µg3.9%
Vitamin E1mg8%
Vitamin K20µg17%
Calcium392mg39%
Fiber7g29%
Folate (food)112µgN/A
Folate equivalent (total)226µg56%
Folic acid67µgN/A
Iron4mg21%
Magnesium69mg16%
Monounsaturated8gN/A
Niacin (B3)11mg66%
Phosphorus741mg100%
Polyunsaturated2gN/A
Potassium1315mg28%
Riboflavin (B2)1mg99%
Sodium1083mg45%
Thiamin (B1)0.7mg55%
Trans0.3gN/A
Water285gN/A
Zinc4mg35%