Mushroom Potpie: An Easy Weeknight Meal

In Cleveland right now, its a dreary rainy yucky day. Normally by this time it's started snowing but for whatever reason is hasn't really, it has been unusually warm, so the rain today isn't actually so bad. Today I'm going to share and easy, pretty quick meal idea! 

Mushroom Potpie!

Ingredients:

• 4 tablespoons olive oil
• 1 1/2 pounds mushrooms (such as cremini or button), halved or quartered if large
• 4 carrots, cut into 1/4 inch pieces (This is calling for like actual carrots when I made it, I got baby carrots and chopped 'em up)
• 3 celeray stalks, sliced 1/4 inch thick
• 1 medium onion, chopped
• 1/2 teaspoon dried thyme
• Kosher salt and black pepper
• 1/3 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 1 cup frozen peas
• 1 sheet puff pastry (half a 17.3 ounce package), thawed

Hands-on time: 20-30 minutes Total time: 1 hour, 10 minutes

Serves 4 (at least)

1.  Heat oven to 400 Degrees F. Heat 2 tablespoons of the oil in a large skillet over medium hear. Add mushrooms, carrots, celery, onion, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook stirring occasionally, until vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas, bring to a boil.

-Here, I added more flour than it calls for, add flour until the desired consistency for potpie filling

  2.  Transfer the mushroom mixture to an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.

Yummy!

I couldn't find puff pastry, so I bought crescent roll and used that. It was still good, but tasted a little sweeter than I prefer. It worked though, for anyone lacking puff pastry. I honestly on't even really know what that is, so if you do and want to enlighten me :) that'd be awesome

The crust wasn't as flaky as in the picture. I think because I used crescent roll rather than puff pastry, it was still really good!

This recipe is vegetarian, for all the non meat eater friends I have out there!  I'm sure you could add chicken or beef to this recipe if you wanted :D Enjoy!