Mushroom Pot Pie Recipe
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
- 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.
- In a small bowl, whisk together ¼ cup of milk and 1 tablespoon of cornstarch to form a slurry. Set aside.
- 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.
- Bake pot pie in a 350-degree, preheated oven until golden brown, about 25 minutes.
3 thoughts on “Mushroom Pot Pie Recipe”
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Is there only a crust on top?
Yes, it is a pie crust on the top.
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!