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Caramelized Onion & Mushroom Pot Pie

Caramelized Onion & Mushroom Pot Pie
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The Caramelized Onion & Mushroom Pot Pie is a cozy, savory dish featuring sweet, deeply caramelized onions combined with earthy mushrooms. Encased in a buttery, flaky crust, this vegetarian-friendly pot pie delivers a rich, comforting meal perfect for any season and skill level.

Ingredients

Scale

Caramelized Onions

  • 4 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil

Mushrooms

  • 12 oz cremini or button mushrooms, chopped
  • 1 tbsp butter
  • 1 tbsp olive oil

Filling

  • 3 tbsp all-purpose flour (or gluten-free flour for gluten-free version)
  • 2 cups vegetable broth
  • 1 cup heavy cream or milk (or coconut cream for vegan adaptation)
  • 1 tsp fresh thyme leaves (or rosemary)
  • Salt and pepper to taste

Pie Crust

  • 1 puff pastry sheet or pie crust (gluten-free if needed)
  • 1 egg wash (1 beaten egg or milk) for brushing

Optional Add-Ins

  • 1 cup shredded Gruyère or sharp cheddar cheese (for cheese lover’s twist)
  • 1 cup cooked lentils or shredded chicken (for added protein)
  • 1/2 cup chopped carrots, peas, or spinach (seasonal veggies)

Instructions

  1. Caramelize the Onions: Slowly cook thinly sliced onions in butter and olive oil over medium-low heat for 30–40 minutes, stirring occasionally, until they turn a deep golden brown and develop a sweet, rich flavor.
  2. Sauté the Mushrooms: In the same pan, add chopped mushrooms along with butter and olive oil; cook until they release their moisture and turn a lovely browned color, becoming tender.
  3. Make the Filling: Sprinkle flour over the onions and mushrooms and stir continuously to form a roux. Slowly pour in vegetable broth and cream while stirring to create a thick, creamy sauce. Season with fresh thyme, salt, and pepper. Add any optional ingredients if desired.
  4. Prepare the Pie Crust: Roll out the puff pastry or pie crust and place the bottom layer in a pie dish. Pour the warm filling evenly into the crust.
  5. Top and Seal: Cover the filling with the second layer of pastry. Crimp the edges firmly to seal and cut a few slits in the top crust to allow steam to escape. Brush the crust with the egg wash or milk to achieve a golden finish.
  6. Bake Until Golden: Preheat the oven to 375°F (190°C) and bake the pot pie for 30–40 minutes until the crust is golden brown and crisp.

Notes

  • Take your time caramelizing onions for the best flavor depth.
  • Use a heavy-bottomed pan to avoid burning and ensure even cooking.
  • Keep the filling slightly undercooked as it will thicken further during baking.
  • Chill the dough before baking to prevent shrinking and maintain flakiness.
  • Vent the top crust well to keep it crisp by allowing steam to escape.

Nutrition

Keywords: pot pie, caramelized onion, mushroom, vegetarian, comfort food, savory pie, flaky crust, homemade pot pie

Find it online: https://ninagourmet.com/caramelized-onion-mushroom-pot-pie/