Garlic Mushroom pot pie

Pot pie was on my to do list for quiet some time now. Being Indian it is always easy to cook warm foods any season and we really don’t have to wait for snowfall or Christmas. The only odds were that this time I was strictly avoiding refined flour cooking- so no baking , no cakes! (ah well, lets c)
I made the pie crust using simple regular wheat flour.  Also, at my place, we eat thin crusted pies, pizzas but feel free to roll out thicker crusts following the same recipes. Just for records we are not on Atkin’s diet just the way we like our food.

For Wheat Flour Pie Crust – For 2 thin 4 inch pots
1 cup wheat flour
½ cup Vegetable Oil
1 tspn cold butter
½ cup cold water (about 15 degrees c- no need to make it freezing cold)
For filling
1 cup chopped mushrooms (I used button about 4-5)
1 tbsp garlic cloves chopped in flakes (8-10 cloves)
1 large onion finely chopped
1 large potato peeled and finely chopped
1 medium carrot peeled and finely chopped
1 cup fresh coriander with stem finely chopped (Use Celery sticks, I opted for coriander)
2 tbsp fresh cream
2 tbsp vegetable stock/ water
1 tspn black crushed pepper
¼ tspn roasted and powdered cloves (optional for additional heat)
Salt to taste
Oil to cook
1)      To make the pie crust, take the flour in a large bowl ,add the salt and mix in the butter and rub using the finger tips to form bread crumbs like texture, slowly add the oil in drizzle to continue rubbing with your finger tips.
2)      Now add the cold water 1 tbsp at a time and using a fork mix the flour to form a dough. Do not knead with hands. (This is whole wheat and if you knead it too hard then the end result may be sticky and stretchy). Let it sit in refrigerator. Note the dough does not have to be very smooth in texture.
3)      In a sauce pan , heat some oil, add the garlic and sauté well until the aroma is infused in the oil. Add the onions and sauté for 1 minute.
4)      Next add the carrots and stir well. Add the potatoes and sauté for a ½ a minute and add the chopped mushrooms. The mushrooms will release water so do not add any water.

5)      Saute until the mixture has dried up. Add salt , pepper and roasted cloves.
6)      Add the cream and mix well. Add a couple of tbsp water or vegetable stock at this stage.

7)      Preheat the oven at 180 c for 5 min.
8)      Take the pie crust and roll out thinly (as I prefer). Cut fine strips and weave a basket like structure.
9)      Take a baking pot (or casserole/ baking dish) of your choice and fill it with the mushroom mixture.
10)   Place the weaved pie crust on top of the pot and seal it with some water at the edges. Repeat for other pots if you plan to make individual portions.
11)   If the crust has no vents formed on it, then pierce the surface using a fork this will release the pressure while baking. (In my case the weaving left sufficient places open)
12)   Bake for 25 -30 min for 4 –inch pie pots or 45-60 min for 9 inch baking tins. Brush the surface with milk after 15 min for a glaze

Serve the pot and break the crust in the pot. Stir and take the comforting bite,


Sumee said…
That looks super creative.!!!
khushi said…
wow what a beautiful way to present.....lovely recipe
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