Quick Stout and Mushroom Pot Pies

What you’ll need

• 1 sheet refrigerated pie dough
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 1 large carrot, peeled and thinly sliced
• 0.5 cup stout beer
• 0.5 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon all-purpose flour

Make it

1. 1Preheat your oven to 425°F (220°C). Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
2. 2Add the diced onion, sliced carrot, and mushrooms to the skillet; sauté for 6-8 minutes until the vegetables are softened and mushrooms are browned.
3. 3Stir in 1 tablespoon of flour, 1 teaspoon thyme, 0.5 teaspoon salt, and 0.25 teaspoon pepper, cooking for 1 minute to toast the flour.
4. 4Pour in 0.5 cup stout beer and 0.5 cup broth. Simmer for 3 minutes until the liquid thickens into a glossy gravy.
5. 5Unroll the pie dough and place it directly over the skillet (or transfer filling to individual ramekins and top with dough circles).
6. 6Cut two small slits in the dough for steam and bake for 10-12 minutes until the crust is golden brown and the filling is bubbling.