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Creamy Mushroom Pot Pie with Flaky Crust Recipe

Creamy Mushroom Pot Pie with Flaky Crust Recipe
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4.6 from 22 reviews

Indulge in this comforting and creamy Mushroom Pot Pie with a flaky crust that is sure to become a family favorite. This vegetarian dish is packed with savory flavors and a velvety sauce that will leave you craving more.

Ingredients

Units Scale

Filling:

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb cremini or baby bella mushrooms, sliced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine (optional, or use more broth)
  • 1 cup vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Crust:

  • 1 sheet puff pastry (thawed if frozen)
  • 1 egg, beaten, for egg wash (or plant-based milk for vegan option)

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C).
  2. Sauté vegetables: In a large skillet, heat olive oil. Sauté onion and garlic until softened. Add mushrooms, carrot, and celery, cooking until mushrooms release moisture.
  3. Add flour and liquids: Sprinkle in flour, then pour in wine and broth. Stir in cream, thyme, salt, and pepper. Simmer until thickened.
  4. Assemble and bake: Transfer filling to a pie dish, top with puff pastry, and brush with egg wash. Bake until golden and puffed.
  5. Serve: Let cool slightly before serving.

Notes

  • For a vegan version, use plant-based butter and coconut milk, and skip the egg wash.
  • You can also add spinach, peas, or leeks for extra flavor and texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/creamy-mushroom-pot-pie-with-flaky-crust-recipe-2/