Chicken or Mushroom Pot Pie
Recipe author: Gracie Schatz
Category: Dinner
Preparation Time: 3 hours
Cook Time: 1 hour
If you're feeling inspired by the variety of wild mushrooms, feel free to use all three types and leave out the chicken for a vegetarian option.
Ingredients:
For the Crust:
- 3 cups all-purpose flour
- 1 lb unsalted butter, cold
- 1 cup ice water
- 2 Tbsp miso paste
- 1 tsp salt
For the Filling:
- 1 stick unsalted butter
- 2 large carrots, diced
- 1 large leek, cleaned and diced, dark green tops discarded or saved for stock
- 1 large onion, peeled and diced
- 1 lb potatoes, cleaned and cut into 1/2" cubes
- 1 head garlic, peeled
- 2 lbs mushrooms (use 3 lbs if leaving out the chicken), such as Hedgehog, Chanterelle, Lion's Mane, Shiitake, or Crimini, roughly chopped into large chunks
- 2 cups cooked chicken meat, cut or torn into bite-sized pieces (optional)
- 3 tbsp freshly chopped thyme
- 3 Tbsp freshly chopped rosemary
- 3 Tbsp freshly chopped sage
- 1/2 lb frozen peas (optional but classic)
- 1/2 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cups vegetable or chicken broth
- 4 Tbsp soy sauce
- 1 egg
- Salt and pepper to taste
Directions:
For the Crust:
1. In a large mixing bowl, combine the flour and salt, mixing well.
2. Cut the cold butter into 1/2" cubes and toss them into the flour mixture. Work quickly, using your hands to pinch the butter into pea-sized pieces while fluffing the mixture.
3. Add the miso paste and break it up with the back of a fork, mixing it into the flour mixture.
4. Slowly stream in the ice water while mixing with a fork until the mixture starts to clump together. Form the dough into two discs, approximately 8" in diameter, wrap tightly in plastic wrap, and refrigerate for at least one hour.
For the Filling:
1. In a large nonstick or cast iron pan, melt 4 Tbsp of butter over medium-high heat. Sear the mushrooms until golden brown, stirring minimally for a good sear.
2. Add the diced leeks, onions, and a generous sprinkle of salt. Sauté until translucent, then add the carrots and potatoes. Continue cooking until the vegetables are tender, about 10 minutes.
3. Add the garlic and herbs. If the pan seems dry, add more butter.
4. In a separate pot over medium heat, warm the broth.
5. Add the frozen peas to the vegetable mixture and cook until defrosted. Adjust the seasoning with salt and pepper. Stir in the flour, coating the vegetables evenly, and cook for about 5 minutes until the flour turns the color of a graham cracker.
6. Add the white wine and cook for another 5 minutes until it reduces. Gradually stir in the warm broth, allowing the sauce to thicken. Add the soy sauce. Taste and adjust seasoning as needed. Transfer the filling to a large bowl to cool while you roll out the pie crust.
To Assemble:
1. Preheat the oven to 425°F.
2. Roll out one disc of pie crust into a 1/4" thick circle. Place the dough in a deep cast iron or pie pan, making sure it is tucked into the corners. Poke holes in the bottom with a fork.
3. Transfer the filling into the pie crust. Roll out the second disc of dough into a 1/4" thick circle and cut it into 1 1/2" wide strips. Weave the strips into a lattice on top of the filling, securing the edges with any excess dough.
4. Freeze the pie while the oven preheats. Place a sheet tray lined with foil on the bottom rack of the oven to catch any leaks.
5. Whisk the egg with a splash of water or cream in a small bowl. Brush the top lattice of the crust with the egg wash and sprinkle with salt and freshly cracked pepper.
6. Bake at 425°F for 30 minutes, then reduce the oven temperature to 350°F and bake for an additional 30 minutes until the crust is deep golden brown.
7. Allow the pie to cool for at least 20 minutes before slicing. Serve with a light green salad and enjoy!
