Leek & Cremini Mushroom Skillet Pot Pie

Leek & Cremini Mushroom Skillet Pot Pie



Prep Time: 20 Min
Chill Time: 30 Min +
Cook Time: 50 - 55 Min

Yields: 6 - 8 Servings

• In a medium sized mixing bowl, whisk together the flour and salt. Drop in the cold, cubed butter and begin cutting together with a pastry cutter. Continue until everything starts to look crumbly. Drop in 1 Tbsp. of ice water and fold together with a spatula. Continue with water until dough is forming and then use your hands to continue to gently fold together. Transfer loose dough to a floured surface and gently work together to form a dome. Wrap firmly in plastic wrap and refrigerate at least 30 minutes.

 

• In the meantime, begin melting the butter in a 12” skillet set to medium. Once melted, add the pepper flakes, leeks, onions, celery, and fresh thyme sprigs. Season with salt and pepper, stir, and cook for 6 – 7 minutes. Add the mushrooms, season once again with salt and pep, and continue to cook for another 3 or so minutes. Add the cubed potatoes and asparagus, season once again with salt and pepper, cover, and continue to cook for 5 minutes.

 

• Stir in the flour until raw flour has disappeared completely. Cook another 2 minutes, stirring often to cook out the raw flour flavour. Next, slowly pour in the broth making sure to scrape the bottom of the skillet for crusty bits. Stir in the milk and wait for everything to come to a boil. Once boiled, add the ½ tsp. sea salt, garlic powder, onion flakes, and dried thyme. Reduce heat to medium low and simmer for about 10 minutes until liquid has cooked down and thickened quite a bit. Taste, adjust salt if desired, and remove thyme sprigs. Stir in the parsley and grana Padano cheese and remove from heat.

  

                  Grocery List
CRUST

• 1 ¼ C AP Flour
• ½ C Cold, Unsalted Butter, cut into cubes
• ½ Tsp. Sea Salt
• 5 -7 Tbsp. Ice Water

 
POT PIE

• 4 Tbsp. Unsalted Butter
• 3 Leeks, halved lengthwise and sliced
• 1 Yellow Onion, diced
• 2 stalks Celery, chopped
• 454g Cremini Mushrooms, quartered
• ½ Bunch Asparagus, ends trimmed and roughly chopped
• 2 ½ C Yellow Potatoes, cut into approx. ½ “ cubes
• 4 sprigs Fresh Thyme
• 2 Heaping Tbsp. AP Flour
• 1 ½ C 2% Milk
• 1 ½ C PC Brand Plant-Based Chicken Broth
• ¼ C Fresh Parsley, chopped
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Dried Thyme
• 1 Tsp. Onion Flakes
• 1 Tsp. Garlic Powder
• ½ Tsp. + Sea Salt
• Cracked Pepper
• 2 Tbsp. Grana Padano Cheese, grated
• 1 Large, Free-Range Egg

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• Preheat oven to 425 F

 

• Remove your dough from the fridge and drop it onto a floured surface. Flour a rolling pin and begin rolling from the middle of the dough out in a straight line. Continue to do this, rotating the direction you are rolling from the middle until you have rolled the dough out about an inch and a half larger than the diameter of your skillet. Place the rolling pin at one end of the dough and fold the dough over it, gently rolling until you have the whole dough on your pin. Drape it over your skillet carefully to cover the entire open surface.

 

• Fold in the dough to form a crust around the entire edge of the pie. Use your index finger to press a crease into the crust using your thumb and index finger on the opposite hand to pinch around the crease from the opposite side. Continue until your crust is finished. Cut an “X” slit in the center of your crust to allow steam to escape.

 

• In a small bowl, whisk together the egg and a splash of cold water. Brush the egg mixture over the entire crust including the edges.

 

• Bake for 20 – 25 minutes until crust is golden brown. Remove from oven and set onto a wire cooling rack. Cool briefly before digging in. ENJOY!