Saturday, August 27, 2011

30 in 30: Pot Pie w/ Leeks & Wild Shrooms

Pot Pie w/ Leeks & Wild Shrooms



Layer the following in 9x13 casserole:

Layer 1
1 c. frozen corn
1 c. frozen green beans

Layer 2
1 c. diced carrots
2 lg. leeks
2 bunches green onion
Saute all 3 in 2T. butter and 2 T. oil until tender

Layer 3
5-6 c. wild mushrooms (any combination of portabellos, shortage, porcini...)
Saute in 4 T. butter and 4 T. oil, until tender

Layer 4 (optional)
2 chicken breasts, fried in butter and oil until almost done and shredded or diced

Layer 5
Cream Sauce:
1/2 c. butter, melt in saucepan, then whisk in:
4-5 T. flour
4 chicken bouillon cubes
1 qt. heavy cream
1 T. cracked pepper
1 t. sage
1 t. tarragon

Layer 6
5 Sister Schubert's rolls, sliced in half and turned "upside down" on top of all for "crust".  

Brush tops of rolls with melted butter.

Bake at 350 for 20 minutes.  OR...cover and place in fridge until next day.  Bake at 300 for 30-40 minutes, until edges are bubbly and pot pie is heated through.

3 comments:

Oriana said...

Can you recommend a good sub for mushrooms? There is a certain individual in our family (who I shall not name...) that refuses to eat the tiniest speck of mushroom.

Oriana said...

Good pic BTW.

Lori Shaffer said...

Haha. Thanks on the pic. I actually took it myself. :-)

Hmmm...let me see. Who could that be who won't eat mushrooms?? I think I could make a pretty good guess!

Anyway, this can be made without the mushrooms, but no substitute is necessary. Just increase the amount of other ingredients (i.e. 1/2 c. more of each vegetable...or an additional chicken breast). Keep in mind that 5-6 c. of shrooms, when cooked, reduce in volume to about 2 cups. BUT...I have to say, the combination of leeks and wild mushrooms is what makes this ESPECIALLY good. Without those, it's just plain ole pot pie! Not that there's anything wrong with that...!