Mushroom Pot Pie

Ingredients

1/3C              Extra virgin olive oil

1-1/2lbs         Mixed bite sized mushrooms

                                Shitake

                                Crimini

                                Portabella

2ea Carrots, diced

2ea Celery stalks, diced

Kosher salt

Sea salt

Black pepper

4ea                Cloves of garlic

3T                 Fresh thyme

1/4C              AP flour for the mushrooms

3T                 AP flour

5T                 Water

2C                 Chicken stock

1/2C              Heavy cream

1C                 Cilantro, finely chopped

1ea                Large egg

1C                 Onion, sliced thinly

2T                 Butter

Process

Preheat the oven to 400F

On a lightly floured work surface, roll out two pie crusts 12 – 14” in diameter

Lay one crust into a 9inch, deep dish, pie plate

Gently cover the first crust with the second crust

Refrigerate while preparing the filling

In a large skillet, heat the olive oil over medium high heat until shimmering

Add half the mushrooms and season with kosher salt and black pepper

Cook, stirring occasionally until the mushrooms begin to brown (5 minutes)

Add the remaining mushrooms

Season with salt and pepper

Continue to cook until the mushrooms approach golden brown (5 minutes)

Add the garlic, carrots, celery, and onion

Cook until the mixture is caramelized at the edges (5 minutes)

Reduce the heat to medium

Add the butter and thyme, letting the butter melt around the mushrooms

Add 1/4C of flour and stir to coat the mushrooms

Cook until the flour starts to toast in the skillet (2 to 3 minutes)

Slowly add the chicken broth while stirring to combine

Thicken with a slurry made of 3T AP flour and 5T of water

Add the 1/2C of heavy cream

Simmer until the mixture is like gravy

Add 1C of cilantro

Season with kosher salt and pepper

Remove from the heat

Remove the pie plate, with the dough, from the refrigerator

Set the second round of dough aside

Fill the bottom crust with the mushroom mixture

Lay the second round of dough on top

Trim the excess dough

Crimp the edges to seal in the mushroom mixture

Mix 1 egg with a teaspoon of water

Brush the egg wash on top of the pie

1ea                9 inch pie crust top and bottom

Sprinkle with flaky salt and more black pepper

Make a few slits in the top crust

Bake the pie in the oven at 400F for 70 to 90 minutes or until the crust is deeply golden brown all over

Let cool for at least 60 minutes before serving