Micheal Symon's Mushroom Pot Pie

Ingredients For This Step: 8 cups water, 1 cup Loosely Packed Dried Mushrooms, Mushroom Stems. For The Mushroom Stock: Combine the water and the dried mushrooms. Bring to a gentle boil, then reduce to a simmer for about 45 minutes. You can also add any mushroom stems you've accumulated from preparing the pot pie filling. After the stock as simmered for 45 minutes, strain and set aside.

Ingredients For This Step: Olive oil, 5 cups Cremini Mushrooms ( Medium Diced Or Quartered), Salt, and Pepper. For The Pot Pie: Heat a Dutch oven over medium-high heat. Add a few tablespoons of olive oil and half of the mushrooms. You want an even layer here so as not to steam the mushrooms. When the mushrooms brown on one side, flip and season with salt and pepper and let brown on the other side. Remove the mushrooms, and repeat with the rest of the mushrooms.

Ingredients For This Step: 4 tablespoons unsalted butter, 3 cups Pearl Onions (Small Diced), 1 cup Leeks (White Part Only And Small Diced), 2 Sweet Potatoes (Peeled And Cubed Into 1" Pieces), 1 Clove Garlic (Minced), And 1 tablespoon Picked Thyme Leaves. For The Pot Pie: To the same pan, add the 4 Tablespoons of butter along with the onions, leeks, celery, sweet potatoes, garlic, and thyme leaves. Add a large pinch of salt and sweat the vegetables for about 5 minutes.

Ingredients For This Step: 4 Tablespoons Of All-Purpose Flour, 3 Cups Of Mushroom Stock, Salt, And Pepper. For The Pot Pie: Next whisk in the flour coating all of the vegetables. Whisk in the 3 cups of mushroom stock and add the mushrooms back in the pot. Bring this liquid to a simmer and season it with salt and pepper.

Ingredients For This Step: 1/2 Cup Of Peas (Frozen Or Cans), 1/2 Cup Heavy Cream, And 2 Tablespoons Tarrogon (Roughly Chopped). For The Pot Pie: Stir in the cream, peas, and the terragon.

Ingredients For This Step: 1 Store-Bought Or Homemade Pie Crust Or A Sheet Of Puff Pastry. For The Pot Pie: Top pot with the store bought or homemade pie crust or 1 sheet of puff pastry. Bake in a 375°F oven for 15-20 minutes or until the crust is golden brown and crispy. Remove from the oven, let set for 5 minutes, then serve.