Mushroom Pot Pie
This rich, creamy Mushroom Pot Pie is topped with a flaky, tender, puff pastry crust. It’s a cozy, make-ahead vegetarian meal. If you're looking for a vegetarian pot pie, I've got you covered!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4 servings
- 4 ounces unsalted butter, divided
- 12 ounces mushrooms (about 4 cups), quartered (I used crimini, see notes)
- 2 cups yellow onion (about 1 large), finely chopped
- 3/4 cup celery (about 3 ribs), finely chopped
- 1 cup carrots (about 1 small/medium), finely chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 tablespoon brandy (a dry white wine such as chardonnay can be substituted, see notes)
- 2 1/2 cups vegetable or mushroom stock, either homemade or low-sodium
- 1/4 teaspoon sweet paprika
- 1/4 cup heavy cream
- optional: 1/2 teaspoon good quality white truffle oil
- leaves from 3 springs of thyme
- 1/4 cup packed flat leaf parsley, finely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
Heat a large Dutch oven or heavy-bottom saucepan over low heat, then add 1 tablespoon of the butter. Add the mushrooms along with a pinch of salt and cook for 3-4 minutes, stirring periodically, to soften and release some of their natural liquid. Turn the heat up to medium and brown the mushrooms for several minutes. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.
Melt the remaining butter and add the onions, celery and carrots. Cook for 5-7 minutes until soft, stirring periodically, then add the garlic and cook for an additional minute. Stir in the flour and cook for 3-4 minutes, stirring frequently. Add the brandy, stock, paprika, and cooked mushrooms.
Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes. Stir in the heavy cream and remove from the heat. Add the truffle oil (if using), thyme, parsley, salt and pepper. Taste; add more seasoning if desired.
Preheat the oven to 425 degrees F. Divide the filling into four 8-ounce ramekins (approximately 4x2 inches) and place on a baking sheet.
On a lightly floured surface, roll the puff pastry thin and cut 4 rounds approximately 1/2 - 1 inch larger than the width of the ramekins. Brush egg wash on the rim of each ramekin and 1/2 inch down the sides. Top with the puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the puff to help seal it to the dish). Brush the top of the dough with egg wash and use a small knife to poke 3 small holes in the top of each pot pie.
Bake for 20-25 minutes, or until the tops are golden brown. Allow to cool briefly before serving.
I’ve used crimini mushrooms, but any variety will work in this recipe. Shiitakes, portobellos, oysters, button mushrooms… you can also try using a mix. If you don't consume alcohol, the brandy can be omitted from the recipe.
More Vegetarian Entrees
Love this mushroom pot pie? You may also enjoy my Mexican Tortilla Casserole, Eggplant Lasagna, and Crispy Baked Tofu with Broccoli!
Calories: 508kcal | Carbohydrates: 56g | Protein: 15g | Fat: 21g | Cholesterol: 122mg | Sodium: 1138mg | Potassium: 746mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6480IU | Vitamin C: 10.6mg | Calcium: 76mg | Iron: 3.5mg