Mushroom Pot Pie
on Dec 29, 2020, Updated Apr 10, 2024
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I am all over this mushroom pot pie recipe; a dreamy filling topped with crispy puff pastry – nothing better and so cozy! Not to mention the filling is super addicting, I’m obsessed.
The mixture is made with sautéed mushrooms, carrots, celery, onions, garlic and spices all reduced down with white wine and cream, you can also totally sub with plant-based cream to make this completely vegan. Pastry is topped and baked in the oven and topped with thyme, legit so perfect.
I promise, this is so creamy and delicious, it is amazing dish for the new year filled with flavor!
What ingredients do you need to make this mushroom pot pie recipe?
Puff pastry: We are just using store-bought puff pastry dough, but you can definitely make homemade if you prefer!
Mushrooms: I love an assorted mushroom mix, like shiitake mushrooms, porcini mushrooms, button mushrooms, oyster mushrooms and baby bella. However, just baby bella’s for example would also work well here.
Mirepoix: carrots, celery and onions make the base of this filling and it’s SO good!
All purpose flour: Which really helps bind and make this filling so good!
Butter: either dairy, or vegan butter (this is optional!)
Wine: We are using white wine for this recipe. It helps reduce everything down and adds a punch more flavor!
Broth and cream: To help finish out the sauce
Kosher salt, nutmeg, fresh thyme, garlic and black pepper
Instructions to make this mushroom pot pie
Take your pastry out to room temperature
Bring your puff pastry to room temperature and set your oven to 400 degrees.
Sauté your vegetables
In a sauté pan, cook your onions, garlic, celery, mushrooms and carrots. Season with salt, pepper, thyme and nutmeg and cook for about 10-15 minutes.
Add in your white wine and reduce
Next add in your white wine and reduce down. Then you’ll add in your broth, flour better half and to let the mixture get creamy and thicken. Let everything combine and thicken, and mix together for another 15-20 minutes.
Assemble your pot pie to bake
In oven safe bowls, pour your pot pie mixture in the bowls, and top with your puff pastry to cover the bowl entirely. Use a brush to spread oil over the top as well. This should make 4 small pot pies or 2 large. Slice lines in the top to allow air to flow through. Bake for about 20-30 minutes until the puff pastry is cooked throughout. Top with thyme and enjoy! The full recipe is down below.
Looking for more cozy recipes? More below!
- Roasted Butternut Squash Soup
- Roasted Tomato Soup with Crispy Gruyère Toasts
- Honeynut Squash Risotto with Fontina and Sage
- Rigatoni Alla Vodka with Whipped Ricotta
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Watch How To Make This Recipe
Mushroom Pot Pie
Ingredients
- 1 sheet of puff pastry, at room temperature
- 2 cups mushrooms, finely diced
- 2 cups carrots, cubed
- 2 cups celery, cubed
- 2 tablespoons butter, optional, remove to keep vegan
- 1 white onion, minced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- pinch of nutmeg
- 1/4 cup white wine
- 4 sprigs thyme
- ¼ cup heavy cream, or non-dairy creamer
- ½ cup vegetable broth
- dash of sherry vinegar, optional
- 4 tablespoons flour
- 1 egg beaten, to brush over the puff pastry, or sub with oil to keep vegan
- Salt and pepper to taste
- Top with thyme
Instructions
- Bring your puff pastry to room temperature and set your oven to 400 degrees.
- In a sauté pan, cook your onions, garlic, celery, mushrooms and carrots. Season with salt, pepper, thyme and nutmeg and cook for about 10-15 minutes. Then add in your butter and toss until combined.
- Next add in your white wine and reduce down. Then you’ll add in your broth and cream with a dash of sherry vinegar. Vinegar is optional, but I find it helps balance out the flavors and give it more umami. Then add in your flour and let the mixture get creamy. Let everything combine and thicken, and mix together for another 15-20 minutes.
- In oven safe bowls, pour your pot pie mixture in the bowls, and top with your puff pastry to cover the bowl entirely. Use a brush to spread olive oil over the top or you can use an egg wash as well. This should make 4 small pot pies or 2 large. Slice lines in the top to allow air to flow through. Bake for about 20-25 minutes until the puff pastry is cooked throughout. Top with thyme.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making this right now. My kitchen smells AMAZING!
Yum, Nan! I hope you enjoy!!
I just made this! SO yummy!!! I put in about a tablespoon of soy sauce in place of the salt and it gave a wonderful depth of flavor! Will make again for sure!
Hi Korina, thanks so much for your review! So happy you enjoyed this recipe!
Best recipe ever💗💗 I’ve been making this pie for 2 years in a row for christmas. Perfect for the holidays 👌 Thanks Lindsey!
Hi Diana,
Thank you so much for your amazing review! So happy this has become a holiday staple for you!
Absolutely delish and relatively easy. This is going in my regular rotation. I didn’t have sherry vinegar so I substituted it with White Wine Vinegar and it was amazing!
So happy you hear you enjoyed, Jennifer!