Category Entrée
Cuisine American
Prep 15 mins
Cook 35 mins
Ready-in 50 mins
Yields 4 servings

Ingredients

1 35.5-oz jar Paisley Farm Marinated Mushrooms, drained
1 large onion, diced
2 cups mixed frozen vegetables
2 teaspoons poultry seasoning
Salt and pepper, to taste
8-oz cream cheese
2 cups milk, divided
1 tablespoon cornstarch
1 pre-made pie crust

Instructions

  1. In a large skillet, sauté mushrooms, onions and frozen vegetables, until onions become translucent. Add poultry seasoning and salt and pepper to taste. Reduce heat and stir in cream cheese until melted.
  2. In a small bowl, whisk together ¼ cup of milk and 1 tablespoon of cornstarch to form a slurry. Set aside.
  3. Stir remaining milk into skillet to combine. Add cornstarch slurry and stir over low heat until mixture has thickened. Transfer into pie plate and top with pie crust.
  4. Bake pot pie in a 350-degree, preheated oven until golden brown, about 25 minutes.

3 thoughts on “Mushroom Pot Pie”

  1. Oh, I enjoyed reading this recipe! When attending culinary school years ago, I asked my chef if Bechamel could be made with cornstarch, in a pinch. I thought he was going to have a conniption! I will definitely make this recipe, as I adore mushrooms, but also, I want to finally try a milk-based sauce that defies the “wisdom” of that chef. Thanks for the memory jog, the recipe, and the laughter!

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