Kale and mushroom pot pie

By Julia Turshen
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Puffed and golden and impressive, this pot pie is one of the heartiest and most satisfying vegetarian main dishes there ever was. Instead of classic pot pie filling, typically meat-heavy and thickly sauced, this one is packed with vegetables. Roasting the mushrooms and onions give it an extra layer of flavor, and the shingled puff pastry is just plain fun (plus you don’t have to make your own dough or crimp any edges). 

Some logistics: you can make the filling up to a few days in advance and refrigerate it; or you could lay the puff pastry on the skillet up to a day in advance, refrigerate it, and then brush with the egg right before baking. A combination of creminis and shiitakes is great here, but feel free to use whatever mushrooms you can find and enjoy. 

SERVES
4

Ingredients

  • 1-1/2 pounds [680 g] assorted fresh mushrooms, tough stems discarded, roughly chopped
  • 1 large yellow onion, finely chopped
  • 1/4 cup [60 ml] extra-virgin olive oil
  • Kosher salt
  • 1/2 pound [227 grams] kale (any type), tough stems discarded, coarsely chopped (1 standard bunch)
  • 3 large carrots, peeled and finely diced
  • 1/2 cup [113 grams] sour cream
  • One 5.2 -ounce [150 grams] package garlic-and-herb Boursin cheese (or goat cheese)
  • 1 teaspoon freshly ground black pepper
  • 1 sheet puff pastry from a frozen package [about 8 ounces (227 g)], thawed
  • 1 large egg, lightly beaten
  • A large pinch of flaky salt (such as Maldon . . . or just regular salt), for finishing

Directions

  1. Preheat your oven to 400° F [200° C].
  2. Place the mushrooms and onion on a sheet pan. Drizzle with the olive oil and sprinkle with one teaspoon kosher salt. Use your hands to toss everything together and spread out in an even layer (the vegetables will be packed tightly). Roast, stirring occasionally, until the vegetables are just softened, about 20 minutes. Reserve the mixture. 
  3. Bring a medium pot of water to a boil and salt it generously. Add the kale and carrots and cook until they’re just tender, about three minutes. Drain in a colander and press down to extract all the extra liquid. 
  4. Place the sour cream, Boursin cheese, and black pepper in a large bowl and stir well to combine (the cheese might be a little lumpy, and that’s okay). Stir in all the vegetables. Season the mixture to taste with salt and transfer it to a 9-inch [23-cm] cast-iron skillet (or other medium ovenproof skillet or a baking dish). 
  5. Place the puff pastry sheet on a cutting board and use a chef’s knife to cut it into small triangles. Shingle the triangles on top of the pot pie filling. 
  6. Use a pastry brush or your fingertips to brush the egg over the surface of the pastry (you probably won’t use the entire egg, and that’s okay -- discard or save for your next omelet). Sprinkle the pie with the flaky salt. 
  7. Bake the pie until the pastry is puffed up and dark brown, about 30 minutes. Serve hot. 

 

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