There’s something comforting about a warm, flaky pot pie fresh out of the oven and this meatless version definitely fits the bill.
Mushrooms are the star of the show here, and though the recipe calls for cremini or button mushrooms, you can use whatever variety you like when packing puff pastry with veggie goodness. And if you want to swap out and swap in different ingredients, go for it we’ve seen mushroom pot pie recipes that also feature potatoes, leeks, and even lentils.
We have a feeling that meat-lovers and vegetarians alike will love this dish!
Mushroom Pot Pies
(makes 4-5 individual pies)
- 2 tablespoons olive oil
- 1 1/2 pounds cremini or button mushrooms, halved (or quartered, in large)
- 4 carrots, chopped
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 1/2 tablespoon fresh thyme
- 1/3 cup all-purpose flour, plus extra for floured surface
- 1 cup vegetable broth
- 1/2 cup peas
- 1 sheet puff pastry, thawed
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400 degrees F.
- Place the pastry on a floured surface and place your individual dishes on the pastry, to use as a stencil. You want to cut a circle around the dish that is 1/2 inch wider than the dish. Cut vents in the tops of the circles and let them refrigerate on a baking sheet lined with parchment paper. (You could also make a large pot pie in an 8×8 baking dish, by simply placing the larger piece over the dish and cutting some vents.)
- Heat the oil in a large skillet over medium-high heat, then add the mushrooms, carrots, celery, onions, thyme, salt and pepper. Cook and stir occasionally until the vegetables start to get tender (about 12 to 15 minutes).
- Add the flour to the skillet and cook, while constantly stirring, for about 30 seconds. Then, add the broth and peas and bring everything to a boil.
- Divide the mixture between the dishes, then lay a piece of puff pastry on top of the dish and press the edges so the pastry is sealed. Beat the egg and brush it on top of the crusts.
- Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.
Recipe adapted from Real Simple