Best 5 Potato Mushroom Pie Recipes

DEVONSHIRE POTATO MUSHROOM PIE

Steps:

• Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
• Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
• Spoon this over the potato layer.
• Spread sour cream over the onion/mushroom mixture.
• Top with remaining potatoes.
• Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.

CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
• Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
• Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
• Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
• Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.

POTATO-MUSHROOM PIE

Steps:

• 1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper. 2. Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking. 3. Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.

DEVONSHIRE POTATO AND MUSHROOM PIE

Steps:

• 1. Preheat oven to 350F. Butter a 9 inch pie plate and layer half of the mashed potatoes in the dish.
• 2. Saute the mushrooms, onions, and optional garlic (if using) in the butter. Add lemon juice. Add salt and pepper to taste. Layer the mushroom mixture over the potatoes in the pie dish.
• 3. Spread the sour cream evenly over the mushrooms, then layer the remaining mashed potatoes over all. Lightly sprinkle the paprika over the potatoes. Bake for 35-45 minutes, or until lightly browned.

DEVONSHIRE POTATO AND MUSHROOM PIE

Steps:

• Place a layer of half the mashed potatoes in a buttered 9-inch pie pan. Sauté mushrooms and onion in butter. Add lemon juice, salt and pepper. Mix well. Spoon over potato layer. Spread sour cream over mushrooms and onion layer. Top with remaining half of mashed potatoes. Bake at 350° for 45 minutes or until browned. If desired, paprika may be sprinkled on top for additional color.