Smoky Wild Mushroom Pot Pie
The season for harvesting wild fungi is upon us, and this recipe is the perfect way to warm up after a rainy day tromping around in the forest. Featuring our Olive Wood Smoke Infused Olive Oil, make the most of a fresh mushroom haul to share with friends, or just enjoy the spoils yourself!
Filling Ingredients:
- 6 cups chopped chanterelle mushrooms (or any other mushroom)
- 4 tbsp Olive Wood Smoke Infused Olive Oil, divided (or substitute Wild Mushroom & Sage Infused Olive Oil)
- 2 cups cooked and shredded chicken breast or other white meat
- 1 white onion
- 2 cups chopped carrots
- 1 cup green peas
- 6 tbsp butter
- 6 tbsp flour
- 2 1/4 cups chicken stock
- fresh ground black pepper to taste
- herbs to taste (sage, rosemary, or thyme)
Method:
Blend flour, salt, and butter together in a food processor (or cut with a pastry blender) until a fine, crumbly texture is achieved.
Slowly add cold water to the mixture 1 tbsp at a time until the dough holds together but isn’t wet.
Crust Ingredients:
- 2 1/2 cups flour
- 1 tsp kosher salt
- 16 tbsp cold butter
- 1/4+ cup cold water
Cut the dough into two portions. Refrigerate while making the filling. Preheat oven to 375F.
In a skillet, saute the mushrooms in 2 tbsp of olive wood smoked oil until they’ve sweated their moisture and become tender, approx 15 minutes. Separately, saute the onions, carrots, and peas in the remaining 2 tbsp smoked olive oil for approx 10 minutes.
In a saucepan set over medium heat, melt the butter, then stir in the flour (and herbs if desired). Gradually pour in the stock, whisking constantly. Cook and stir the sauce until it comes to a boil, then reduce the heat and simmer for 5 minutes. Add the vegetables, mushrooms, chicken, black pepper, and stir together until well mixed.
Roll with a rolling pin 1/2 the refrigerated dough out onto a floured surface, and use the dough to line your pie dish. Roll the other 1/2 of dough into a separate disc that will become the top crust.
Add filling to the pie dish until mounded slightly, and then add the top crust and press to seal along the edges. Add vents in the center of the crust. Bake for ~50 minutes, or until the crust is golden and the filling is bubbling.
Let the pie set for approx. 20 minutes before serving warm. Enjoy!
