Mushroom and Chestnut Pot Pie Recipe

This Mushroom and Chestnut Pot Pie Recipe is a delightful vegetarian option perfect for Thanksgiving. Filled with earthy mushrooms and sweet chestnuts, this pot pie offers a comforting and hearty dish that everyone will enjoy.

The recipe is simple to follow and combines a flaky pastry crust with a rich filling, making it an excellent centerpiece for your holiday table.

Delicious Mushroom and Chestnut Pot Pie

This pot pie features a savory filling made from sautéed mushrooms, roasted chestnuts, and a blend of aromatic herbs, all enveloped in a golden, flaky crust. The recipe takes about 1 hour and serves 6 people.

Ingredients

2 cups mushrooms, sliced (such as cremini or button)
1 cup cooked chestnuts, chopped
1 medium onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 cup heavy cream or plant-based cream
2 tablespoons olive oil
1 teaspoon thyme, dried or fresh
1 teaspoon rosemary, dried or fresh
Salt and pepper to taste
1 package of puff pastry or pie crust
1 egg, beaten (for egg wash, optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent. Then, add the sliced mushrooms and cook until they release their moisture and become tender.
Add Chestnuts and Seasoning: Stir in the chopped chestnuts, thyme, rosemary, salt, and pepper. Cook for an additional 2-3 minutes.
Make the Filling: Pour in the vegetable broth and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes until slightly thickened. Remove from heat and let it cool slightly.
Prepare the Crust: Roll out the puff pastry or pie crust and fit it into a pie dish. Pour the mushroom and chestnut filling into the crust.
Top with Crust: Cover the filling with another layer of pastry, sealing the edges. Cut slits in the top crust to allow steam to escape. Brush with beaten egg if desired.
Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown.
Serve: Let the pot pie cool for a few minutes before slicing. Serve warm and enjoy your delicious Mushroom and Chestnut Pot Pie!