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Mushroom Pot Pie Recipe

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★★★★★

4.5 from 139 reviews

A rich and comforting Mushroom Pot Pie made with a medley of sautéed mushrooms, hearty kale, and a creamy savory filling, all encased in a golden, flaky puff pastry crust. This vegetarian dish is perfect for those craving a warm, satisfying meal with deep umami flavors and a crisp, buttery top.

Ingredients

Scale

For the Mushroom Filling

  • 4 Tablespoons olive oil
  • 2 pounds mixed mushrooms (such as portobello, cremini, white button, shiitake, or oyster), cut into 1-inch chunks (about 10 cups)
  • 4 Tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 1 cup diced peeled carrots (from 2 medium carrots, cut into ½-inch pieces)
  • 4 cloves garlic, minced
  • 1 Tablespoon tomato paste
  • ¼ cup flour (plus more for dusting)
  • 3 cups chopped kale (stems removed)
  • 1 cup dry red wine
  • 1½ cups beef stock (or vegetable stock for vegetarian version)
  • 1 teaspoon dried thyme
  • 1 Tablespoon soy sauce (plus more to taste)
  • ¾ cup heavy cream

For the Puff Pastry Topping

  • 1 sheet puff pastry (about 9 ounces, thawed)
  • 1 egg
  • 1 Tablespoon heavy cream (for egg wash)

Instructions

  1. Preheat oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the pot pie.
  2. Brown mushrooms (first half): In a large 12-inch ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add half of the mushrooms, season with salt and pepper, and cook without stirring for about 3 minutes until browned. Stir them and continue cooking for another 3 minutes until brown on all sides. Remove and transfer to a medium bowl.
  3. Brown mushrooms (second half): Repeat the process with the remaining 2 tablespoons olive oil and mushrooms. Transfer to the same bowl once browned.
  4. Sauté vegetables: Reduce heat to medium. Add the butter to the skillet, and once melted, add the chopped onion and diced carrots. Cook for about 5 minutes until the vegetables start to soften.
  5. Add aromatics and tomato paste: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring continuously.
  6. Create roux: Sprinkle in the ¼ cup flour and cook for another minute, stirring constantly to remove the raw flour taste.
  7. Add liquids and greens: Stir in the chopped kale, red wine, beef or vegetable stock, dried thyme, and soy sauce. Season with salt and pepper to taste. Cook for about 3 minutes until the kale starts to soften.
  8. Incorporate cream and mushrooms: Stir in the heavy cream. Return the mushrooms to the skillet mixture and combine thoroughly. Adjust seasoning with additional soy sauce, salt, and pepper as needed.
  9. Prepare puff pastry: Roll out the thawed puff pastry into a circle large enough to cover the skillet. Trim edges if necessary to fit.
  10. Cover filling: Place the puff pastry over the mushroom mixture in the skillet. Crimp the edges around the skillet using a fork for a decorative seal. Use a paring knife to score a stripe pattern on the pastry surface without cutting through.
  11. Egg wash: Whisk the egg with 1 tablespoon heavy cream to make an egg wash. Lightly brush the top of the puff pastry with this mixture for a glossy, golden finish.
  12. Bake: Set the skillet on a baking sheet to catch any spills and bake in the preheated oven for about 30 minutes until the pastry is puffed and golden brown.
  13. Rest and serve: Remove from the oven and let the pot pie sit for 10 minutes before serving, allowing the filling to set for easier portions.

Notes

  • Use vegetable stock instead of beef stock to keep the recipe vegetarian.
  • Ensure the puff pastry is thoroughly thawed before rolling to avoid tearing.
  • Browning mushrooms in batches prevents steaming and promotes better caramelization for deeper flavor.
  • The egg wash gives the pastry a beautiful golden color and shine but can be omitted for a vegan option.
  • Letting the pot pie rest after baking makes it easier to cut and serve.

Keywords: Mushroom pot pie, vegetarian pot pie, puff pastry, comfort food, savory pie

Find it online: https://bakedbylisa.com/mushroom-pot-pie-recipe/