Description
Indulge in the ultimate comfort food with this Creamy Mushroom Pot Pie featuring a luscious filling of mixed mushrooms in a velvety sauce, topped with flaky puff pastry. A vegetarian delight that is perfect for a cozy dinner.
Ingredients
Scale
For the Mushroom Filling:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms, sliced (cremini, shiitake, or button)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- ½ cup vegetable broth
- ½ cup heavy cream
- 1 tablespoon soy sauce or tamari
- Optional: ½ cup frozen peas or diced carrots
For the Assembly:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté onions and garlic: In a skillet, sauté onion until soft, then add garlic.
- Cook mushrooms: Add mushrooms, thyme, salt, and pepper. Cook until browned.
- Add flour and liquids: Sprinkle with flour, then add broth, cream, and soy sauce. Simmer until thickened.
- Assemble: Transfer filling to a dish, top with puff pastry, brush with egg wash.
- Bake: Bake until golden and puffed.
- Serve: Let cool slightly before serving.
Notes
- You can make the filling a day ahead and store it in the fridge.
- For a vegan version, use plant-based cream and skip the egg wash or use a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
