Description
A cozy and hearty chorizo and mushroom pot pie topped with flaky golden pastry, served alongside crispy roast potatoes and sweet caramelized carrots. Comforting, flavorful, and perfect for a satisfying family dinner.
Ingredients
Scale
- 12 ounces chorizo sausage, casing removed
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 teaspoon fresh thyme, chopped
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
- 1 pound baby potatoes, halved
- 3 medium carrots, sliced into chunks
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook the chorizo until browned. Add the diced onion and minced garlic, cooking until softened. Stir in the sliced mushrooms and cook until their moisture has evaporated.
- Add the butter to the skillet, then sprinkle in the flour and stir for 1 minute. Gradually pour in the chicken broth and whole milk, stirring continuously until the mixture thickens. Stir in the chopped thyme, half the salt, and half the black pepper.
- Transfer the filling into a baking dish. Lay the puff pastry sheet over the top, trim the edges, brush with beaten egg, and cut small slits to allow steam to escape.
- Toss the halved baby potatoes and carrot chunks with olive oil, the remaining salt, and remaining black pepper. Spread them on the prepared baking sheet.
- Bake the pot pie for 25 to 30 minutes until the pastry is golden brown. Roast the potatoes and carrots for 30 to 35 minutes until tender and caramelized.
- Allow the pie to rest for 10 minutes before serving alongside the roast potatoes and carrots.
Notes
- Let the mushrooms cook fully before adding liquids to prevent a watery filling.
- Allow the pie to rest before slicing so the filling can thicken properly.
- Cut the potatoes into even sizes for consistent roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 95mg
Keywords: chorizo mushroom pot pie, savory pot pie, roast potatoes and carrots, comfort dinner recipe, flaky pastry pie