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Chorizo & Mushroom Pot Pie, Roast Potatoes, and Carrots

Chorizo & Mushroom Pot Pie, Roast Potatoes, and Carrots

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking and Roasting
  • Cuisine: European Inspired
  • Diet: Low Salt

Description

A rich and comforting Chorizo and Mushroom Pot Pie topped with flaky golden puff pastry, served alongside crispy roast potatoes and caramelized carrots. Smoky chorizo, tender mushrooms, and creamy sauce come together for a bold and satisfying meal.

Ingredients

Units Scale
  • 1 pound chorizo sausage, sliced into rounds
  • 8 ounces mushrooms, sliced
  • 1 sheet puff pastry, thawed
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons all purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 1/2 pounds baby potatoes, halved
  • 3 medium carrots, sliced into thick rounds
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced chorizo and cook until lightly crisp and browned. Remove and set aside.
  3. In the same skillet, add diced onion and minced garlic. Cook until softened.
  4. Add sliced mushrooms and cook until tender and most of the moisture has evaporated.
  5. Stir in all purpose flour and cook for 1 minute while stirring.
  6. Gradually pour in chicken broth, stirring continuously until the sauce thickens.
  7. Stir in heavy cream, dried thyme, 1 teaspoon salt, and black pepper. Return chorizo to the skillet and mix well.
  8. Transfer the filling to a lightly greased baking dish and top with puff pastry, trimming edges if needed.
  9. Toss baby potatoes and carrots with remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt. Spread on a roasting tray in a single layer.
  10. Bake the pot pie and vegetables for 30 to 35 minutes until pastry is golden brown and vegetables are tender with caramelized edges.
  11. Let the pie rest for 5 to 10 minutes before slicing. Serve with roast potatoes and carrots.

Notes

  • Brown the chorizo well to release its flavorful oils.
  • Allow the filling to thicken properly before topping with pastry.
  • Spread vegetables in a single layer to ensure crisp roasting.
  • Let the pie rest before serving so the filling sets.

Nutrition

  • Serving Size: 1 serving
  • Calories: 640
  • Sugar: 6g
  • Sodium: 890mg
  • Fat: 42g
  • Saturated Fat: 15g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 24g
  • Cholesterol: 85mg

Find it online: https://cooktune.com/chorizo-mushroom-pot-pie-roast-potatoes-and-carrots/