Freeze Ahead Mushroom Pot Pies

I love the freezer. Just ask Ruckus. I freeze all kinds of things. My latest freezer test subjects were these mushroom pot pies. Every year, my family fasts for Yom Kippur. By the time it’s over, we’re all super hangry (like you do), but I really want a hot meal. I don’t know how people do the bagel breakfast thing.  I need real life comfort food. So I decided to make these pot pies and freeze them to see if they would work for the Break Fast. Turns out they tasted just as good frozen as they did made fresh. Yes!

The trick for these is to move them from the freezer to the refrigerator the night before and then put them in the oven while it’s heating up. This will make sure that 1, you eat faster, and 2, your ramekins don’t shatter from the extreme temperature change. In the time it takes to wash up and set the table, you’ll have a beautiful dinner ready for the whole family to enjoy.

So where did this recipe come from? It’s a weird mix of a lot of things. The filling is adapted from an old Pillsbury recipe (can’t find the link for it anymore), and the crust is adapted from a family recipe. The original filling had chicken (of course) and a bit less gravy. I amped up the gravy portion to help cover all the mushrooms and help with the freezing process. I don’t know why, but the frozen gravy gets thicker in the freezer. Side note, if you don’t have the Trader Joe’s Umami seasoning (which I highly recommend!), the original pot pie recipe calls for Poultry Seasoning.

Freeze-Ahead Mushroom Pot Pies

Rin
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Servings 4 Pies

Ingredients
  

Pie Crust

  • 2 Cups Flour
  • 12 2/3 Tablespoons Butter
  • 1/2 Cup Milk
  • 1 Teaspoon Everything Bagel Seasoning

Mushroom Filling

  • 2 Pints Crimini Mushrooms Diced
  • 1 Cup Frozen Mixed Vegetables
  • 1/2 Cup Milk
  • 1/2 Cup Vegetable Broth
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1/2 Teaspoon Mushroom Powder

Instructions
 

  • Combine the pie crust ingredients in a standing mixer with a paddle attachment on low until just combined.
  • Shape the dough into a flat disc and refrigerate for at least 30 minutes.
  • Cook the mushrooms in a skillet over medium until the water cooks off. About 5 minutes.
  • In a saucepan, melt the butter over medium heat. Then, whisk in the flour and add the milk, vegetable broth, and mushroom powder.
  • Remove the gravy from heat and stir in the mushrooms and frozen mixed vegetables.
  • Divide the dough into 8 balls. Roll out 4 to fit 4 personal ramekins or oven-proof bowls.
  • Pour the mushroom filling into each bowl.
  • Use the remaining dough to create the top crusts to fit each bowl. Use a cookie cutter to create decorations of your choice for the top.
  • Cover the pot pies as needed for the freezer and freeze.
  • 24 hours before you intend to bake the pies, place them in the refrigerator to defrost.
  • Put the pies in a cold oven to prevent shock. Bake at 350 degrees F for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling.

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