Pie isn’t the first thing my eyes gravitate toward on a restaurant menu. I usually go for the chocolate monstrosity covered in Oreo crumbs and hot fudge sauce. What can I say? I’m a chocolate lover to the core.
For dinner though, if there is an option of ordering potpie – step aside. I’ll savor the crust first, and then move on to the savory and rich filling, loaded with chicken, peas and carrots. It’s comfort food at it’s finest.
The other day when I thought of the idea of Cream of Mushroom Hand Pies, I immediately danced my way into the kitchen. Opening the fridge, revealed a slab of bacon I knew had to be incorporated in the recipe. That smoky flavor paired with earthy mushroom is always a homerun.
In a certain sense, this isn’t a classic cream of mushroom soup. It has carrots, onions and celery because I wanted more texture to my filling. However, if you are a purist replace the vegetables with another 10 oz. bag of mushrooms.
Oh, and another tip. There is more filling than pie dough so to get the most bang for your buck, add enough beef broth to cover the remaining filling and simmer for 10 minutes. Boom! Cream of Mushroom Soup. Two meals in one people. Enjoy.
If you decide to take a chance on these Cream of Mushroom Hand Pies, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 1 9 inch prepared pie crust
- 4 strips of bacon
- 1 10 oz bag pre-sliced mushrooms
- ¼ cup diced carrots
- ¼ cup diced celery
- ¼ cup diced onion
- 1 teaspoon thyme
- ½ cup all purpose flour
- 1½ cups whole milk
- ½ cup beef broth
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- a dash hot sauce
- salt and pepper to taste
- Pre-heat oven to 350 degree's F.
- In a dutch oven, cook bacon until crisp and golden brown. Transfer to a paper towel lined plate and blot dry. Pour excess grease into a bowl to dispose of later.
- Over medium heat, add mushrooms and bacon to dutch oven. Saute for about 5 minutes. Mix in carrots, celery, onion, thyme and cook for another 3 minutes, until the mixture has reduced by a third.
- Sprinkle all purpose flour over the mixture and stir until the flour is fully absorbed by the ingredients aka no white spots remain.
- Slowly pour in whole milk, beef broth and soy sauce. Simmer over medium to low heat, until thick. Add hot sauce and salt and pepper. Taste and adjust to your liking. I added a touch more soy sauce, and pepper.
- Transfer pie crust to a lightly floured surface. Cut out 8 circles using a 4-inch round cookie cutter. Place onto a parchment lined cookie sheet. Heap 1 tablespoon of filling in the middle of four pie crust rounds, leaving a ¾ inch border. Place remaining 4 pastry rounds over top and crimp edges with a fork. Brush with egg wash.
- Bake in 375 degree oven for 20 minutes and, or until golden brown. Serve warm or at room temperature.