Mushroom Pot Pie Recipe

Prepare the Ingredients

Chop the mushrooms, carrots, potato, onion, and garlic. Rinse the green lentils under cold water. Remove the stems from the kale and chop the leaves into bite-sized pieces.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until the onion is translucent.

Add Remaining Vegetables

Add the mushrooms, carrots, and potato to the skillet. Sauté for another 5 minutes, stirring occasionally.

Cook the Lentils

Add the rinsed lentils, vegetable broth, thyme, salt, and black pepper to the skillet. Bring to a boil, then reduce heat and let it simmer for about 20 minutes or until the lentils and potatoes are tender.

Incorporate Kale

Once the lentils and potatoes are tender, stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.

Prepare the Pie Crust

While the filling is cooking, prepare a pie crust of your choice or use a store-bought one. Preheat the oven to 400°F (200°C).

Assemble the Pot Pie

Pour the vegetable and lentil filling into the pie crust. Cover with another layer of crust, sealing the edges. Cut slits in the top crust to allow steam to escape.

Bake

Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown.

Serve

Remove the pot pie from the oven and allow it to cool for a few minutes before slicing. Serve warm and enjoy!