Mushroom and Wild Rice Pot Pies

In a pot, add Wild Rice (1 cup), Water (2 cups), and Salt (1/2 tsp) over a low boil loosely covered with a lid for 45-60 minutes.

Drain excess liquid, let sit 5 minutes and reserve for the filling.

Use a pastry brush to remove loose dirt from the Chanterelle Mushrooms (8 1/3 cups). Use a damp paper towel if there is any stubborn dirt. Once the mushrooms are clean, tear the mushrooms into smaller pieces.

Heat a large skillet over high heat. Once the skillet is smoking hot add half the prepared mushrooms to the skillet. The mushrooms will initially release moisture before they start to brown, this usually takes a few minutes.

Once the moisture has cooked off, add 1 Tbsp Extra-Virgin Olive Oil (2 Tbsp) to the pan along with 1/2 of the Garlic (2 cloves) stirring to combine. Season with a pinch of Kosher Salt (to taste). Cook the mushrooms until they are golden with slightly crisp edges. Reserve cooked mushrooms in a dish while you repeat the above process with the remaining mushrooms.

Preheat oven to 375 degrees F (190 degrees C).

Slice the Leek (1) lengthwise in half, remove a couple of layers of the outer leaves so that you are left with the tender center leaves. Cut off the root ends and the dark green tops. Thinly slice the leek into 1/4-inch slices.

Place the sliced leeks in a bowl, fill with cold water, and swish the leeks around to remove any dirt from between the leaves. Pour the leeks into a strainer and drain well.

Melt the Salted Butter (4 Tbsp) in a large skillet over medium-low heat.

Add the sliced leeks and Honeynut Squash (1), cover skillet and cook until leeks and squash are softened, about 10 minutes.

Add the All-Purpose Flour (1/3 cup) and cook 1-2 minutes, until golden.

Add the Fresh Thyme Leaves (2 tsp), Sage Leaves (2 tsp), and Fresh Rosemary (2 tsp) and gradually whisk in the Vegetable Broth (4 cups) and Milk (1 cup). Bring to a boil, then reduce the heat and simmer, whisking occasionally, until mixture thickens slightly, about 7 minutes.

Stir in the Kale (1 cup) and cook until just tender, about 5 minutes.

Remove from the heat and add the cooked mushrooms, wild rice, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

Transfer mixture to four small pie dishes or 8 small ramekins. If using a cast-iron skillet, you can bake the pie directly in the skillet.

Gently roll out the Puff Pastry (1 pckg) on a lightly floured surface and cut into smaller pieces to fit your pie dishes or ramekins. If using a large cast-iron skillet roll pastry to just the size of your baking dish.

Place pastry over the filled baking dishes. Brush with Olive Oil (1 Tbsp), and cut 2 or 3 slits into the pastry with a sharp knife to allow pies to vent while baking.

Place the pies on a baking sheet. Transfer to the middle rack of the oven and bake until the crust is golden brown, 30-40 minutes. Garnish with fresh thyme and serve.