Welcome to the second installment of “Custom Personal Sized Savory Pie Night!” Our first pie was Apple Rhubarb Smoked Pork Savory Pie to honor the memory of my grandma. This pie was a vegetarian rendition that relied on broccoli, and the third pie was a Smoked Pork and Mushroom type of deal.
The idea for this particular pie came from the fact that I had a chive infused double Gloucester cheese in the fridge, and I thought it would go really well with the bitterness of broccoli, the earthiness of mushrooms, and the sweetness of caramelized onions. Everything worked very well together, I’m pleased to report…and if you haven’t got access to a funky cheese, cheddar (shredded or block) would fill in gloriously to give that classic broccoli cheddar combo oft found in winter soups…or in our Broccoli and Cheddar Millet Cakes!
Time: 60 Minutes
- Short Crust Pie Dough…Store bought, or Make Your Own!
- Mushrooms (we used Cremini)
- Cheese of your Choice. Cheddar would be a classic combo, but we used a Chive infused Double Gloucester.
- All Purpose Flour (we used a teaspoon for small pies, so you’ll want around a tablespoon or a tablespoon and a half for a larger one)
- Prep your dough if making from scratch.
- Dice your onions, mushrooms, and broccoli.
- Heat some butter in a pan, and then add in your veggies. Cook until your onions just begin to caramelize, and your broccoli turns a vibrant green.
- As your veggies cook, arrange your pie crust in whatever vessel you’re using, and preheat your oven to 350 degrees F.
- Cut your cheese into tiny slices.
- When your veggies are cooked, sprinkle your flour atop, and stir to combine.
- Turn your heat to low, and pour in a little milk. Stir as it thickens.
- Add in your cheese, and stir as it melts and coats your veggies.
- Pour your cheesy veggie mixture into your pie crust.
- Transfer your pie to the oven, and bake for about 40 minutes until your crust is golden brown.
- Plate, devour, and enjoy!