This recipe was pretty easy to begin with, but I made it even easier (if less of a true pot pie) by using frozen puff pastry shells, rather than having to roll out a sheet of dough and then cut it to size. Plus the shells bake from frozen, so you don’t even have to remember to defrost the dough first.
This recipe, while vegetarian, is super-rich thanks to heavy cream (I halved the original amount) and brie. But it is as filling as you’d expect. Next time I would skip the cream entirely and use 1% milk — the filling would have held up to the thinner liquid (there was no sauce created the way I made it tonight), and with the creaminess of the brie I don’t think you’d miss the fat at all.
My mom and dad loved this as much as I did. I think that omitting the potatoes in the filling would make this recipe a delicious topper for a baked potato, too.
Easy, Cheesy Mushroom Pot Pies
Adapted from Rachael Ray’s Mushroom Not-Potpies with Cheesy Parmesan Crust
6 frozen puff pastry shells (I used Pepperidge Farm)
2 baking potatoes, peeled & diced
2 Tbsp. olive oil
1.5 lbs. baby portobello mushrooms, sliced
3 tsp. minced garlic
1/2 tsp. ground sage
1 10-oz. package chopped frozen spinach, defrosted & drained
1/3 c. dry sherry
1/2 c. heavy cream
8 oz. brie, rind removed & thrown out, cubed
salt & pepper to taste
Bake pastry shells according to package directions, and set aside.
Boil potatoes in a pot of water for 5-10 minutes until fork tender, drain and set aside.
In a large pan, heat olive oil and then saute mushrooms, garlic, and sage until mushrooms soften (about 10 minutes) over medium-high heat. Add the thoroughly-drained spinach, potatoes, and sherry, and cook until most of the liquid has evaporated. Lower heat to medium-low, and then stir in cream and brie, stirring gently but continuously until brie is melted. Season mixture with salt and pepper to taste.
Split each puff pastry shell into two rounds. Place one half-round in a bowl, add 1/6 of the vegetable and cheese mixture, and then top with the second half-round. Repeat for the other shells, and serve immediately.