Mushroom Pot Pie

This Mushroom Pot Pie features a creamy, savory filling of earthy mushrooms, carrots, and peas topped with flaky puff pastry. Hearty, vegetarian comfort food perfect for cozy dinners, it’s rich in flavor and easy to make.

Why You’ll Love This Recipe

This Mushroom Pot Pie is the ultimate vegetarian comfort food, transforming humble mushrooms into a luxurious, creamy filling that rivals any meat version. Tender mushrooms, sweet carrots, and peas simmer in a velvety sauce infused with thyme and garlic, all baked under golden, flaky puff pastry for that irresistible crunch. It’s a cozy, crowd-pleasing dish that’s surprisingly simple to prepare, making it perfect for weeknight dinners, family gatherings, or meal prep. Naturally hearty and satisfying, it’s gluten-free adaptable and freezer-friendly, delivering restaurant-quality flavor with minimal effort. Whether you’re a mushroom lover or seeking a meatless classic, this pot pie warms the soul and fills the belly beautifully.

Recipe Tips and Tricks

• Dry Mushrooms: Sauté until moisture evaporates to prevent soggy filling.
• Blind Bake Crust: Poke holes and bake pastry 5 minutes before filling for crisp bottom.
• Use Puff Pastry: Frozen sheets thaw quickly; handle gently to maintain layers.
• Thicken Sauce: Cornstarch slurry ensures creamy, not watery, consistency.
• Room Temp Filling: Prevents pastry from sinking when baking.
• Vent Crust: Cut slits for steam escape and even baking.
• Egg Wash: Brush pastry for golden shine; milk for vegan option.
• Individual Pies: Use ramekins for cute portions; adjust bake time.

Yield: 6 Servings

Mushroom Pot Pie

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Creamy mushroom filling in flaky puff pastry pot pie—vegetarian comfort perfection.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup heavy cream
• 1 cup vegetable broth
• 1 egg (for egg wash, optional)
• 1 lb mixed mushrooms (cremini, shiitake), sliced
• 1 sheet puff pastry, thawed
• 1 small onion, diced
• 1 tbsp cornstarch
• 1 tsp fresh thyme
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• Salt and pepper to taste

Instructions

1. Prep Veggies: Slice mushrooms evenly; dice carrots and onion for uniform cooking.
2. Sauté Aromatics: Melt butter in a skillet; cook onion and garlic 3-4 minutes until soft and fragrant.
3. Cook Mushrooms: Add mushrooms; sauté 8-10 minutes until golden and moisture evaporates.
4. Add Carrots: Stir in carrots and thyme; cook 5 minutes until slightly tender.
5. Make Slurry: Whisk cornstarch with 2 tbsp broth; stir into skillet with remaining broth.
6. Simmer Filling: Add cream and peas; simmer 5 minutes until thickened, season with salt and pepper.
7. Prep Pastry: Roll out puff pastry slightly larger than baking dish; cut vents for steam.
8. Assemble Pie: Pour filling into 9-inch pie dish; top with pastry, crimp edges, brush with egg wash.
9. Bake: Bake at 400°F for 30-35 minutes until pastry is golden and filling bubbles.
10. Rest and Serve: Let rest 10 minutes; slice and enjoy with a green salad.

Notes

• Use a deep 9-inch pie dish for ample filling.
• Blind bake pastry 5 minutes at 400°F if crust gets soggy.
• Freeze unbaked pies for up to 3 months; add 10-15 minutes bake time.
• Pair with crusty bread or a crisp salad for a complete meal.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 244Total Fat 18gSaturated Fat 11gUnsaturated Fat 7gCholesterol 74mgSodium 3947mgCarbohydrates 17gFiber 5gSugar 5gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms (1 lb, mixed): Cremini, shiitake, button for depth; sliced for even cooking.
• Puff Pastry (1 sheet, thawed): All-butter for flakiness; vegan versions available.
• Carrots (1 cup, diced): Adds sweetness and color; parsnips for earthiness.
• Frozen Peas (1 cup): Convenient; fresh peas need blanching first.
• Heavy Cream (1 cup): Creates richness; half-and-half or coconut milk for lighter/vegan.
• Vegetable Broth (1 cup): Low-sodium for control; enhances savory base.
• Butter (3 tbsp): Unsalted for sautéing; vegan butter substitute.
• Garlic (3 cloves, minced): Fresh for aroma; don’t burn to avoid bitterness.
• Thyme (1 tsp, fresh): Earthy herb; rosemary or sage as alternatives.
• Cornstarch (1 tbsp): Thickens sauce; arrowroot for gluten-free.

Variations and Substitutions

• Protein Boost: Add shredded chicken or lentils for heartier version.
• Vegan: Use vegan puff pastry, butter, and coconut cream.
• Gluten-Free: Gluten-free puff pastry or biscuit topping.
• Veggie Swap: Zucchini, potatoes, or leeks instead of carrots/peas.
• Cheesy Twist: Stir in ½ cup cheddar or goat cheese.
• Spicy Kick: Add ½ tsp red pepper flakes or chipotle.
• Crustless: Bake as casserole for low-carb option.
• Mini Pies: Use muffin tin for appetizers.

Storage Options

• Refrigerator: Store baked pie up to 4 days.
• Freezer: Freeze unbaked assembled pies up to 3 months; bake from frozen.
• Reheating: Oven at 350°F for 20-25 min; microwave for single servings.

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