I have a new vegetarian in the family and am looking for new and tasty vegetarian dishes. This was delicious! I think I liked it better than my regular chicken pot pie recipe. It was tasty and the sauce was so creamy. Ok, so it was a bit of work and I did have to wash a bunch of pans/pots afterwards but my whole family loved this dish. I didn't bother making my own crust. I used a Pillsbury pie crust and it worked just fine (and saved a few steps too!). I ended up making a bunch of small potpies in individual foil pans so that I could freeze a few for later but we ended up eating them all! I will definitely make this again but will make double the recipe so that I can freeze enough for a second meal.
Mushroom and Root Vegetable Potpie
Photo: John Autry; Styling: Mindi Shapiro Levine
More From Cooking Light
1 Hour, 35 Minutes
Amount per serving
- Calories: 351
- Fat: 10.5g
- Saturated fat: 6.2g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 12.2g
- Carbohydrate: 53.7g
- Fiber: 6.9g
- Cholesterol: 29mg
- Iron: 2.7mg
- Sodium: 561mg
- Calcium: 253mg
- 2 cups (1/2-inch-thick) slices carrot
- 2 cups (1/2-inch-thick) slices rutabaga
- 2 cups (1/2-inch-thick) slices parsnip
- 3 cups organic vegetable broth
- 2 cups fat-free milk
- 1 bay leaf
- 1 tablespoon butter, divided
- 1 tablespoon chopped fresh thyme, divided
- 3 (4-ounce) packages presliced exotic mushroom blend
- 2/3 cup finely chopped shallots
- 2 garlic cloves, minced
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 2 tablespoons heavy whipping cream
- 1 tablespoon dry sherry
- Cooking spray
- 3.2 ounces whole-wheat flour (about 2/3 cup)
- 3 ounces all-purpose flour (about 2/3 cup)
- 1 1/2 teaspoons baking powder
- 2 teaspoons minced fresh parsley
- 3 tablespoons chilled butter, cut into small pieces
- 2/3 cup plus 2 tablespoons fat-free buttermilk, divided
- 1. Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from pan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.
- 2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Remove from heat.
- 3. Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes or until tender, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 1.5 ounces (about 1/3 cup) all-purpose flour into a dry measuring cup; level with a knife. Add 1.5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.
- 4. Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat, and simmer until mixture thickens and is reduced to 3 cups (about 10 minutes), stirring frequently.
- 5. Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/3 cups mixture into each of 6 (10-ounce) ramekins coated with cooking spray.
- 6. Preheat oven to 400°.
- 7. Weigh or lightly spoon whole-wheat flour and 3 ounces all-purpose flour into dry measuring cups, and level with a knife. Combine whole-wheat flour, 3 ounces all-purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to whole-wheat flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400° for 45 minutes or until crust is golden brown.
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