Xanthan Gum Free Classic Mushroom Pot Pie

Total time1 hr 35 min

Prep time30 min

Cook time55 min

Xanthan Gum Free Classic Mushroom Pot Pie

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Ingredients

6 servings

For the crust

2 store-bought or homemade pie crusts (enough for a 9-inch double-crust pie)
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1 large egg, beaten

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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