Mushroom & Vegetable Pot Pie

Mushroom & Vegetable Pot Pie
4.5 from 2 ratings
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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. 
Prep Time
10
minutes
Cook Time
30
minutes
Servings
2
servings
Mushroom & Vegetable Pot Pie
Total time: 40 minutes
Ingredients
  • 1 cup buttermilk biscuit mix
  • 10 ounce cremini mushrooms
  • 2 carrots
  • 2 clove garlic
  • 1 red onion
  • 1 stalk celery
  • 2 ounce white cheddar cheese
  • 2 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • 1/2 ounce dried shiitake mushrooms
  • 2 teaspoon mushroom pie spice blend (dried thyme, dried rosemary, ground sage, ground bay leaf, smoked paprika and ground nutmeg)
Directions
  1. Preheat the oven to 450°F.
  2. Wash and dry the fresh produce.
  3. Heat 2 cups of water to boiling on high.
  4. Peel and thinly slice the carrots, garlic and onion.
  5. Thinly slice the celery.
  6. Quarter the cremini mushrooms.
  7. Grate the cheese.
  8. In a large, heatproof bowl, combine the dried shiitake mushrooms and the boiling water.
  9. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.
  10. Add the cremini mushrooms.
  11. Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy; season with salt and pepper.
  12. Add the carrots, garlic, onion, celery and spice blend to the pan of cremini mushrooms; season with salt and pepper.
  13. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened.
  14. While the vegetables cook, using a slotted spoon, transfer the shiitake mushrooms to a clean work surface; reserve the mushroom water.
  15. Roughly chop the shiitake mushrooms and set aside.
  16. Add the tomato paste to the pan of vegetables; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
  17. 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.
  18. Add the shiitake mushrooms and reserved mushroom water; season with salt and pepper.
  19. Cook, stirring frequently, 4 to 6 minutes, or until thickened; season with salt and pepper to taste.
  20. Transfer the filling to an oven-safe baking dish.
  21. While the filling cooks, in a large bowl, combine the biscuit mix and cheese; season with salt and pepper.
  22. Gradually stir in 1/4 cup of cold water until just combined.
  23. (Be careful not to over-mix the dough, which will toughen it.)
  24. 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.
  25. Place the baking dish on a sheet pan; bake 10 to 12 minutes, or until the biscuits are browned and cooked through.
  26. Remove from the oven.
  27. Let stand for at least 2 minutes before serving.
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