This is a quick weeknight supper that starts with a frozen pot pie and gains depth from roasted mushrooms and thyme. The filling is already seasoned and hearty, so we let it heat through while building flavor on the side. Serves two in thirty minutes.

Serves 2. 35 minutes, 10 at the stove.

About 180 calories a serving, 18 g protein, 4 g carbohydrate, 11 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Preheat the oven to 400°F [200°C]. Slice 8 ounces of cremini mushrooms into half-inch pieces and cut 2 medium shallots into thin wedges, toss them with 1 tablespoon of oil, 1 teaspoon of thyme, salt, and pepper, spread them on a baking sheet, and set them in to roast.
2. Place the frozen pot pie on another sheet or pie plate and slide it into the oven on a lower rack while the mushrooms roast above, setting the timer for 25 minutes; the pie crust will turn golden and the filling will bubble at the edges.25 min
3. When both are done, the mushrooms should be tender and browned and the pie's crust crisp, divide the mushrooms and their juices between two plates, top each with half the pot pie, and serve right away.

Note Swap the mushrooms for roasted Brussels sprouts or pearl onions if that's what you have. Leftover pie keeps in the fridge for three days; reheat covered in a 350°F [175°C] oven. Serve with a green salad or steamed broccoli on the side.