Pregnancy Friendly Classic Mushroom Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 store-bought or homemade pie crusts (enough for a 9-inch double-crust pie)
- 1 large egg, beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
For the filling
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 lb cremini mushrooms, sliced
- 4 oz shiitake mushrooms, stems removed, caps sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup frozen peas
For the sauce
- 3 tbsp all-purpose flour
- 1 ½ cups vegetable broth
- ¾ cup whole milk
- 1 tbsp soy sauce
Instructions
- 1
Preheat the oven to 400°F (205°C). If using refrigerated pie crusts, remove them from the refrigerator and let them sit at room temperature for 10 minutes to make them pliable.
- 2
Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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