A warm and hearty pot pie recipe featuring oyster mushrooms and a flaky crust, perfect for colder weather. The filling includes sautéed vegetables and creamy vegetable stock, making it a comforting dish.
1: In a large bowl, mix together flour, salt, and sugar.
2: Add cubed butter and mix in with your hands until the flour is a crumb-like texture.
3: Add cold water to the dough mixture and mix until flour forms into a dough.
4: Knead for 1-2 minutes on a floured surface. Wrap dough in plastic wrap and place in fridge.
5: Pre-heat an oven to 265°F.
6: In a cast iron pan over medium high heat, add 2 tbsp olive oil.
7: Add mushrooms and sear in the pan for 5-6 minutes.
8: Remove mushrooms and add 2 tbsp butter, onion, carrots, and celery to the pan.
9: Season with salt & pepper and cook for 2-3 minutes.
10: Add garlic and cook for 1 more minute.
11: Add flour and peas, season with more salt and pepper, and cook for another 2 minutes.
12: Add veggie stock and mix together until the stock in the pan is creamy and lighter in color.
13: Reduce to a simmer and add rosemary, thyme, and sage.
14: Place pan in the oven for 15 minutes.
15: After taking filling out, increase oven temp to 425°F.
16: Prepare pie crusts in an oiled and floured muffin tin by cutting circles out of the rolled dough and forming into the pan.
17: Add pie filling mixture to the top and cover with another circle of cut dough. Seal the seams at the top well.
18: Brush more vegan butter or vegan egg on top of pies.
19: Bake for 25-30 minutes. Enjoy!
