Foodie Blogroll

Wednesday, January 4, 2012

Mini Mushroom Pot Pie

Recipe Throwback
Pot Pie has been around since the beginning of time and variations of the dish can be traced back to everyone from the English to the Pennsylvania Dutch. Tonight I created a modern take on the classic that turned out a thousand times tastier than anything you might grab in the freezer section. The great part about this pot pie is that the crust is made of polenta (healthier AND already gluten free). The filling is a tantalizing mix of colorful vegetables that includes squash, mushrooms, and peas.

Mini Mushroom Pot Pie
Gluten Free
Serves 1

2 tbsp. onion, diced
1 garlic clove, minced
4 oz. cremini mushrooms (approx. 6 mushrooms), thinly sliced
1/4 tsp. dried thyme
dash of cayenne pepper
1/4 tsp. cornstarch
1/4 tsp. water
3 tbsp. low-sodium chicken broth
3/4 cup roasted butternut squash cubes (see note below)
1/4 cup petite peas( if frozen, defrost and dry thoroughly)
salt & pepper

Polenta Crust:
3/4 cup low- sodium chicken broth
3 tbsp. gluten free polenta (such as Bob's Red Mill)
1/4 tsp. dried thyme
salt & pepper

1.  Spray a small baking dish (about 18 oz) with nonstick spray and set aside.

2. Spray a medium skillet with nonstick spray and heat to medium-low. Add the onion and cook until soft (about 5 minutes), stirring often. Stir in garlic and cook about 30 seconds more. 

3.  Respray skillet and stir in cayenne and thyme. Add in cremini mushrooms; cook until mushrooms are soften and shrink (12-15 minutes). Respray skillet if mushrooms begin to stick.

4. Meanwhile in a small dish, whisk together cornstarch and water to create a slurry.

5. Once mushrooms are finished cooking, raise heat to medium and add in cornstarch slurry and vegetable broth. Cook until the liquid reduces to about a third (about 5 minutes).

6.  Remove pan from heat and stir in peas and butternut squash. Transfer to prepared baking dish and set aside.

7. To make the polenta crust, bring the chicken broth and salt to boil in a small saucepan. Add the polenta in a fine stream, as you whisk constantly.

8. Turn the heat down to medium, and stir constantly until the mixture thickens, about 8 minutes. Stir in thyme and season with salt and pepper.

9.  Spread polenta evenly over the vegetable mixture. 

10. Bake pie in the oven 13-15 minutes or until polenta begins to brown. Let cool 10 minutes prior to serving.

Nutrition Information--approximately 200 calories per serving

Note-To roast squash, cut into small cubes and place on baking sheet lined with aluminum foil. Spray with nonstick spray and season with salt and pepper. Roast until tender (40-45 minutes) in a 400 degree oven.

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