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Sausage, Leek & Shiitake Pot Pie

March 9, 2018

This savory sausage, leek & shiitake pot pie will keep you warm all winter long. The crust is buttery and flaky with a slight hint of garlic. The pie is filled with dried herbs, Italian sausage, leeks and shiitake mushrooms making for a rich and flavorful dinner. 

 

Hello, friends. 

 

Right now, it seems we’re in the limbo between winter and spring. One day it’s warm and sunny and others it’s snowy and cold. Make up your mind Mother Nature! Growing up, winter months called for homemade pot pies. Momma Crawford would make pot pie in the dead of winter when the winds were biting and the snow drifts covered the country roads. She would fill her pies with frozen veggies and chicken thighs that had been boiled and chopped. Sometimes she would use a pie crust as a top layer or canned biscuits. Simplistic yet delicious, that’s the way Momma C rolled. 

 

For my pot pie, I wanted to try a different flavor profile; Italian sausage. Why? Because it sounded good! Isn’t that a valid answer enough? This pie was absolutely divine! The crust was buttery and flaky (Food52 has the best crust recipe, hands down. You need to get into it!) and the filling is warm, rich and hearty. The shiitake mushrooms added an earthy, smoky flavor which paired beautifully with the dried herbs and brandy. 
 

 

 

 

 

  

   

 

 

 

 

 

 

  

 

 

 Sausage, Leek & Shiitake Pot Pie

 

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Original crust recipe from Food52
Pot pie recipe adapted from Taste of Home

 

 

Ingredients 

 

Filling 
1 cup red potatoes, peeled and diced 
1 cup carrots, peeled and sliced 
½ lb. Italian sausage 
½ cup + 2 tablespoons butter, cubed
⅓ cup leeks, sliced 
1 ½ cups shiitake mushrooms, roughly chopped 
1 ½ teaspoons garlic, minced 
½ cup all-purpose flour
1 teaspoon salt 
¾ teaspoon garlic powder
½ teaspoon ground black pepper 
½ teaspoon dried parsley 
¼ teaspoon dried oregano 
¼ teaspoon ground paprika 
¼ teaspoon dried rosemary leaves
¼ teaspoon ground sage 
1 ½ cups beef stock 
¾ cup whole milk 
¼ cup brandy 

 

Crust
1 ¾ cups plus 1 tablespoons all-purpose flour 
1 tablespoon garlic powder 
1 teaspoon kosher salt 
8 ounces (2 sticks) unsalted butter, cubed and chilled 
½ cup very cold water 

1 egg + 1 tablespoons heavy cream 

 

 

Directions 

 

 

Filling.  Add the prepared potatoes and carrots to a large saucepan and add water to cover. Bring to a boil over medium/high heat, reduce heat; and cook, covered for 8-10 minutes or until the veggies are crisp-tender. Drain and set aside. 

 

In a large Dutch oven, melt the 2 tablespoons butter over medium-high heat. Add the Italian sausage and cook until fully cooked. Transfer to a plate lined with paper towels to drain. In the same pot, melt the remaining ½ cup of butter. Add the leek, mushrooms, and garlic and cook and stir until tender, about 5 minutes. Stir in the flour and spices until blended. Gradually stir in the broth, milk, and brandy. Bring this mixture to a boil, stirring constantly, and cook and stir for 2 minutes or until thickened. 

 

Stir in the Italian sausage, potatoes, and carrots and remove from heat. Cover with a lid if making the pot pie today. You can make this mixture a day or so ahead of letting it cool to room temperature then store it in the fridge until needed. You will just need to bring the mixture back to room temperature before adding it to the crust. 

 

Preheat the oven to 425 F. Place a lined baking sheet on the bottom rack. 

 

*Note: If you’re going to make a lattice top for your pot pie, you will need to double the dough batch.*

 

Crust. In a large food processor, pulse together the flour, garlic powder, and salt just until combined. Add the cubed butter and pulse together until the mixture begins to resemble coarse crumbs. Slowly pour in the cold water and pulse until the dough begins to come together. 
 
Transfer dough to a light flour surface and knead until the dough forms together. Divide dough into two equal parts. Cover one of the pieces of dough in plastic wrap to keep from drying out. Roll one of the pieces of dough out to a 13’ inch diameter. Roll the dough over a rolling pin and gently place on top of the prepared pie dish. Add the filling then roll out the other piece of dough. You can add any design you would like on the outer crust. Perhaps crimped or braided would be great! You want to trim the edges, seal it in, and crimp before baking. 

 

*Note: if you’re going to do a traditional two-crust pot pie you want to add three slits in the center of the top crust* 

 

In a small bowl, whisk together the egg and heavy cream until combined. Using a pastry brush, brush egg wash over the top layer of crust until well coated. Cover edges with pie guards to prevent the crust from burning and bake for 35-40 minutes or until crust is lightly golden brown. Allow pie to stand on a cooling rack for 15 minutes before cutting. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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