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Mushroom Pot Pie

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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.

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.

Find it online: https://yumfamilyrecipes.com/mushroom-pot-pie/