Think chicken pot pie, but instead, this recipe gives our favorite comfort food a more summery twist and is filled with cabbage and mushrooms.
Ingredients
- 2 unbaked 9-inch pie crusts (store-bought or homemade), chilled
- ¼ cup olive oil
- 1 cup chopped onion
- 3 cups chopped mushrooms
- 2 cups chopped cabbage (about half a head)
- 2 teaspoons fresh thyme
- ½ teaspoon lemon juice
- 6 ounces farmer’s cheese, fresh goat cheese or cream cheese, softened
- salt
- freshly ground black pepper
- 3 hard-cooked eggs, sliced
Instructions
Place one of the pie doughs into the bottom of a pie pan, leaving at least ½ inch of dough hanging over the edge.
Preheat oven to 375°F.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, cabbage, thyme, and lemon juice and cook until tender, about 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste.
Layer half of the cabbage mixture in the pie crust. Add a layer of sliced eggs. Top with remaining cabbage mixture.
Moisten the edge of the bottom piecrust with water. Gently cover with the second pie crust, sealing the edges with your fingers. Bake until crust is browned on top, 30 to 40 minutes.
Serves 8
Adapted from Farmer John’s Cookbook by John Peterson (Gibbs Smith, 2006)
