Deep Dish Mushroom Pie Recipes

DEEP-DISH HUNTER'S PIE

Steps:

• Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside. , In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender., Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.

MUSHROOM PIE

Steps:

• Pre-bake the pie crust: Preheat oven to 350°F. If using a homemade pie crust shell, freeze it for at least 30 minutes, then line the inside with heavy aluminum foil, pressing it against the sides. Fill with pie weights-dry beans, dry rice, or sugar work well. Bake for 40 minutes. If using a store-bought frozen pie crust, preheat the oven to 375°F. Thaw the crust for 15 minutes at room temperature. Poke the bottom and sides of the pie crust all around with the tines of a fork. Place an empty pie pan of the same size inside the crust OR line the inside with heavy aluminum foil, and fill with pie weights-dry beans or rice work well. Bake the pie shell on a baking sheet in the center of the oven for 12 minutes, or until it just barely starts to brown. Remove from oven and let cool.

DEEP-DISH MUSHROOM PIE

Steps:

• Bring 5 cups milk to a boil. Slowly sprinkle the polenta over the milk, whisking constantly, until it is absorbed. Reduce heat to lowest level and cook for 1 hour, stirring every 10 minutes. Stir in the mascarpone and season with 1 teaspoon salt and 8 grinds of pepper.
• Lightly grease a 9 by 12 roasting pan with the butter. Pour in the polenta and, with damp fingers, press the polenta up the sides of the pan to form an even crust. Heat the oven to 350 degrees.
• Whisk together the goat cheese and 1/2 cup milk until smooth. Whisk in the eggs, 1/4 teaspoon salt and 8 grinds of pepper.
• Fill the polenta shell with the mushroom ragout and pour the cheese custard over it. Sprinkle with Parmesan cheese. Bake until custard is set, about 30 minutes. Raise heat to 450 and continue to bake until edges are turning golden, about 8 more minutes. Remove from oven and cool for 10 minutes. Serve with a salad of bitter greens.

DEEP-DISH CHICKEN POT PIE

Steps:

• Preheat oven to 375°F.
• Combine thawed mixed vegetables and onion in a bowl; mix well.
• Add chicken, soup, milk and poultry seasoning to bowl; mix well.
• Add broth; mix well.
• Line a deep-dish pie pan with a pie shell.
• Spoon mixture into prepared pie shell.
• Place remaining pie shell over chicken mixture.
• Press to seal top and bottom shells together.
• Trim off any excess pastry.
• Crimp edge.
• Pierce top pastry several times to vent.
• Bake for 55 minutes or until golden brown.

DEEP DISH LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees.
• Prepare a deep pie dish by placing a the pie crust into the dish.
• Melt 3 tablespoons of butter in a large skillet and add onion, celery, carrots, mushrooms and garlic. Cook over low heat until softened, about 10 minutes. Stir in turkey, corn, peas and gravy (using enough to coat everything), to the sauteed mixture. Remove from the heat, stir in the fresh parsley and sage.
• Place filling into pie dish.
• Mix leftover mashed potatoes with milk to soften.
• Spread the potatoes over the filling.
• Dot with the remaining butter and sprinkle with seasoned salt or salt and pepper to taste.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 - 30 minutes, or until potatoes are golden brown.