Time: 55min Servings: 1
I was strolling through the Granville Island Market a few years ago looking for lunch, and decided on the shop that serves pot pie in a variety of flavours. I ordered the Mushroom Pot Pie, and it was so delicious and simple (homemade mushroom soup in a mug with a puff pastry lid) that tonight I have made it my mission to recreate it’s glory at home!
- Defrosted, frozen puff pastry sheets
- 1/2 can of Cream of Mushroom Soup
- 4-6 Button mushrooms (sliced)
- 1 Small carrot
- 1 Celery stalk
- 2 Tbsp diced onion
- Preheat oven to 400°F (or the temperature on the puff pastry box). Take out puff pastry from box, snap in half along perforated line, and defrost. If you are able to unfold the pastry, do so, or cut it hamburger style in half. Put one half back in freezer.
- Dice all vegetables. Saute carrots in a small saucepan with a little olive oil, adding diced celery and onion a 2-3 minutes later. Save sliced mushrooms on the side.
- Once vegetables have softened, add the 1/2 can of Mushroom Soup and add a few tbsp of water until you achieve a mushroom-soup consistency. Stir and return to the burner on med-low heat for a few minutes to warm soup.
- Meanwhile, gently stretch the puff pastry to a size that will cover the opening of your baking container. Take care not to stretch too thin. You may need to use more pastry than the above recommended amount.
- Transfer soup mixture to a baking container the size of a large mug or small bowl, and cover with puffed pastry. I used this handy Cappuccino mug – which just happened to say “Mushroom” on the side! Make sure that whatever you use says “oven safe” on the bottom.
- Put in oven and bake for 10-15 minutes, or until your pastry is flaky and golden brown.