Why You’ll Love Mushroom Pot Pie Recipe
This mushroom pot pie offers rich, deep flavors from a variety of mushrooms combined with creamy, herb-infused sauce that perfectly complements the crisp, golden crust. It’s a comforting, wholesome dish that’s entirely plant-based, making it a great option for vegetarians or anyone looking to enjoy a meatless meal without sacrificing flavor or texture. Plus, it’s easily customizable with your favorite vegetables or herbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Mixed mushrooms (such as cremini, shiitake, button)
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Onion
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Garlic
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Carrots
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Celery
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Butter or olive oil
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All-purpose flour
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Vegetable broth
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Heavy cream or plant-based cream alternative
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Fresh thyme
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Fresh parsley
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Salt and pepper
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Pie crust (store-bought or homemade)
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Egg wash (optional, for crust glazing)
Directions
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Preheat the oven to 400°F (200°C).
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In a large skillet, heat butter or olive oil over medium heat. Add chopped onion, garlic, carrots, and celery, sautéing until softened.
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Add the mixed mushrooms and cook until they release their moisture and begin to brown.
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Sprinkle flour over the vegetables and mushrooms, stirring to coat evenly and cook for 1-2 minutes.
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Slowly whisk in vegetable broth and cream, stirring constantly until the mixture thickens into a creamy sauce.
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Add fresh thyme, parsley, salt, and pepper to taste. Remove from heat.
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Roll out the pie crust and fit it into a pie dish or divide between individual ramekins. Pour the mushroom filling into the crust.
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Cover with a second crust or top with pie crust strips. Seal edges and cut slits in the top for steam to escape.
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Brush the crust with egg wash if desired for a golden finish.
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Bake for 25-30 minutes or until the crust is golden and bubbly.
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Let cool for 10 minutes before serving.
Servings and Timing
Serves 6 (or 4 individual pot pies)
Preparation time: 20 minutes
Cooking time: 30 minutes
Variations
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Add peas, corn, or diced potatoes for extra vegetables.
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Use puff pastry instead of traditional pie crust for a flakier top.
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Substitute cream with coconut milk for a dairy-free version.
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Include grated cheese in the filling or on top before baking for added richness.
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Swap fresh herbs for dried if fresh aren’t available (reduce quantities accordingly).
Storage/Reheating
Store leftover mushroom pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to maintain crust crispness. Avoid microwaving as it can make the crust soggy.
FAQs
Can I use only one type of mushroom?
Yes, you can use any mushroom you prefer or have on hand, but a mix provides the best flavor and texture.
Is this recipe vegetarian or vegan?
The basic recipe is vegetarian. To make it vegan, use plant-based butter, cream alternatives, and a vegan pie crust.
Can I prepare this pot pie ahead of time?
Yes, assemble the pot pie and refrigerate it before baking. Bake it fresh before serving.
How do I prevent a soggy crust?
Ensure the filling is thick before filling the crust and bake at a high enough temperature for the crust to crisp.
Can I freeze the pot pie?
Yes, fully assembled pot pies can be frozen before baking. Thaw overnight in the fridge before baking as directed.
What can I use instead of heavy cream?
You can substitute with coconut cream, cashew cream, or any plant-based cream alternatives.
How long does this dish take to bake?
About 25-30 minutes until the crust is golden and the filling is bubbling.
Can I use a store-bought crust?
Yes, store-bought pie crust works well and saves time.
What herbs work best in this recipe?
Thyme and parsley are classic choices, but rosemary or sage also complement mushrooms nicely.
Can I make this gluten-free?
Use gluten-free flour to thicken the sauce and a gluten-free pie crust to make this dish gluten-free.
Conclusion
Mushroom Pot Pie is a warm, comforting, and satisfying dish that brings together the earthy flavors of mushrooms with a rich, creamy filling encased in a flaky crust. It’s an excellent vegetarian main course that’s easy to customize and perfect for any occasion when you want a cozy homemade meal.
Mushroom Pot Pie
Enjoy a comforting and hearty Mushroom Pot Pie loaded with tender mushrooms, vegetables, and a creamy savory sauce, all encased in a flaky golden crust. This vegetarian-friendly dish is perfect for cozy dinners and makes a delicious alternative to traditional meat pot pies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 oz mixed mushrooms (cremini, button, shiitake), sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream or milk
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent.
- Add mushrooms, carrots, and celery. Cook until mushrooms release their moisture and veggies start to soften, about 8–10 minutes.
- Stir in flour and cook for 1–2 minutes to eliminate raw taste.
- Gradually whisk in vegetable broth and cream, stirring constantly until the mixture thickens into a creamy sauce.
- Add peas, thyme, salt, and pepper. Cook for 2 more minutes. Remove from heat.
- Transfer the mushroom mixture into a baking dish or individual ramekins.
- Cover with puff pastry, trimming edges and pressing to seal. Cut slits on top to allow steam to escape.
- Brush pastry with beaten egg for a golden finish.
- Bake for 25–30 minutes or until the crust is puffed and golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use a mix of mushrooms for more flavor and texture.
- For a dairy-free version, substitute heavy cream with coconut milk or almond milk.
- You can add fresh herbs like rosemary or sage for extra aroma.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
