- Serves 6-8.
- 2 (9-inch) piecrusts
- 6 Tablespoons butter, divided
- 4-5 portobello mushroom caps, sliced
- 4 potatoes, peeled and thinly sliced
- 1 small onion, diced
- 2 stalks celery, chopped
- 1/4 cup flour Salt and pepper to taste
- 2 cups chicken broth
- 1 cup frozen peas
n large skillet, melt 2 Tablespoons butter and add mushrooms. Cook over medium heat until mushrooms soften and juices form, about 10 minutes. Add diced potatoes, cover, and reduce heat to low. Cook another 10 minutes or until potatoes are cooked through. Transfer mushroom-potato mixture to bowl and set aside. Melt 4 Tablespoons butter in skillet; add onions and celery. Stir and cook until onions are soft. Add flour and stir constantly for 3 minutes. Slowly add chicken broth, stirring with a whisk, until a smooth, thick gravy is formed. Add mushroom-potato mixture and peas. Sprinkle with salt and pepper. Stir to combine. Pour into piecrust that has been placed in a 9-inch-deep pie pan or casserole dish. Top with second piecrust. Crimp edges and make 3-4 slits in top crust. Bake at 350° for 1 hour.