Ingredients for Portobello Pot Pie
- Unbaked Pie Crusts
- Red Potatoes
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- Shiitake Mushroom
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons rice flour
- Mushroom Caps
- Dried Thyme
- Dried Sage
- 1 cup chopped celery
- Carrot
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How to Make Portobello Pot Pie
- Preheat oven to 350°F (175°C).
- Press one pie crust into a 9-inch pie plate, extending the dough up the sides.
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 lb potatoes (peeled and cubed), and cook until tender, about 10-15 minutes.
- Drain potatoes and set aside. Cube the potatoes into 1/2 inch pieces.
- In a large saucepan, heat 1 tablespoon olive oil over low heat. Add 1 medium onion (chopped) and 8 oz shiitake mushrooms (sliced), cover, and let sweat for 7 minutes, stirring occasionally.
- Pour in 1/2 cup water and 2 tablespoons soy sauce. Bring to a boil.
- Whisk in 2 tablespoons rice flour until smooth and lump-free.
- Reduce heat and simmer for 5 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 lb portobello mushrooms (sliced) and sauté until browned, about 5-7 minutes.
- Add the sautéed portobello mushrooms, 1 cup chopped carrots, 1 cup chopped celery, and the cooked potatoes to the gravy mixture.
- Simmer for 10 minutes, stirring occasionally. Season with 1 teaspoon thyme and 1/2 teaspoon sage.
- Pour the mixture into the prepared pie crust.
- Top with the remaining pie crust, crimping the edges to seal. Cut a few slits in the top crust to vent steam.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
15g
Fat
30g
Carbs
22g
