Kate’s Four Mushroom Pot Pie

Probably the only technically sound recipe I've made, pretty delicious, and sorry, no photo!

Kate’s Four Mushroom Pot Pie


1 Prefab Pie Crust

5 Sheets Fillo Dough

3 medium potatoes, diced

1-2 Carrots, diced


1-2 Stalks Celery, diced

4-5 Cremini Mushrooms, quartered

*3-4 dried Shiitake Mushrooms (or fresh)

*3-4 dried Chanterelle Mushrooms

*Retain soaking water


1 small fresh or frozen, Chicken of the Woods – about 5”or 6” wide by 3”-4” long; store in your freezer, rinse to thaw, in strainer, cut off any brown spots.

½ Cup Broccoli , stems and florets (frozen okay).

1 ½ Cups (two leaves) dino kale, remove stems, dice.

½ - ¾ cup corn (frozen)

3-4 Tbsp Butter.

3-4 Tbsp. All purpose flour


Okay to make ahead: Carrots / Celery / Crimini / Potatoes. Boil until done, store in fridge.

Soak dried mushrooms 2 hours.


Steam Kale & Broccoli, retain water. Slice mushrooms, fry in butter until Chicken of the Woods is firm.

Add mushrooms, kale and broccoli to potato mix, retain water . Warm potato mixture over low- medium heat in heavy in heavy bottom pan, make sure liquid is removed (retain liquid).

Gravy: All Soaking / Steaming / boiling water goes to the mushroom fry pan, add 3 -4 Tbsp butter and 3-4 Tbsp flour. Stir until flour is consistent and there are no lumps. Stir in frozen corn. Add salt and pepper to taste, maybe some Bragg’s liquid aminos.


Prebake pie crust until firm / not raw.

Stir in gravy with potato mix, scoop into pie shell, layer Fillo dough over filling. Trim dough. Brush with milk,or beaten egg for dramatic effect.

Bake until top is done, retain in oven at 200 degrees until ready to serve. Makes six generous servings. Reheats well.