Mushroom Skillet Pot Pie

Name: Mushroom Skillet Pot Pie
Yield: Makes 4 servings
Ingredients: Soy sauce, 1-2 tablespoons; Freshly ground pepper; Mixed fresh herbs such as rosemary, thyme, and sage, 1 tablespoon chopped; Dry sherry, ⅓ cup (3 fl oz/80 ml); Herbed Biscuit Dough; Parmesan cheese, ½ cup (2 oz/60 g) grated; Red potato, 1, cut into ½-inch (12-mm) cubes; Celery stalks, 2, thinly sliced; Carrot, 1 large, peeled and chopped; Yellow onion, 1½ cups (7½ oz/235 g) finely chopped; Mixed fresh herbs such as rosemary, thyme, and sage, 1 tablespoon chopped; Mixed fresh herbs such as rosemary, thyme, and sage, 1 tablespoon chopped; Mixed fresh herbs such as rosemary, thyme, and sage, 1 tablespoon chopped; Fresh mushrooms, ½ lb (250 g), sliced; Vegetable broth, 2 cups (16 fl oz/500 ml); Extra-virgin olive oil, 2 tablespoons; Milk, ⅔ cup (5 fl oz/160 ml); All-purpose flour, 3 tablespoons; Dried mixed wild mushrooms, 1 oz (30 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This chickenless version of pot pie stars a filling of mixed wild mushrooms and vegetables topped with herb-flecked drop biscuits. The easy dish cooks and bakes in the same frying pan, so cleanup is minimal.

Ingredients

Vegetable broth, 2 cups (16 fl oz/500 ml)
Dried mixed wild mushrooms

Dinner
Autumn
Pie
Vegetarian

Method

Preheat the oven to 425°F (220°C). In a small saucepan, bring the broth to a boil. Stir in the dried mushrooms and set aside. Meanwhile, place the flour in a bowl and gradually whisk in the milk until smooth; set aside.
In a large ovenproof frying pan,