Mushroom and Thyme Pot Pie

Delight in a rich, comforting pot pie filled with a medley of earthy mushrooms, creamy vegetable sauce, and a hint of thyme, all encased in a flaky, golden pastry crust.

Ingredients:

• 2 cups mixed mushrooms (cremini, shiitake, button), sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 2 tablespoons flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 sheet puff pastry (or homemade pie crust)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
3. Add the mushrooms and cook until they release their moisture and begin to brown.
4. Stir in the flour and cook for 1 minute, then gradually pour in the vegetable broth and heavy cream while stirring until the sauce thickens.
5. Add the peas, carrots, thyme, salt, and pepper, and simmer for 5 minutes.
6. Transfer the filling to a baking dish, cover with the puff pastry (trimming the edges), and brush with beaten egg.
7. Bake for 25–30 minutes until the pastry is golden and crisp.

Suggested Pairing:

Serve your Mushroom and Thyme Pot Pie with a crisp green salad and a glass of red wine to complete this comforting winter dinner.