Description
This Mushroom Pot Pie is a comforting, savory dish featuring a creamy vegetable filling of mushrooms, carrots, celery, and aromatic herbs, all encased in a flaky puff pastry crust. Perfect for a cozy dinner, it combines sautéing and baking techniques to deliver a rich, satisfying meal suitable for vegetarians.
Ingredients
Pastry
- 1 sheet of puff pastry (at room temperature)
- 1 egg beaten (to brush over the puff pastry, or substitute with olive oil to keep vegan)
- Olive oil (for brushing, if not using egg wash)
- Fresh thyme sprigs (for topping)
Vegetable Filling
- 2 cups mushrooms, finely diced
- 2 cups carrots, cubed
- 2 cups celery, cubed
- 1 white onion, minced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter (optional, remove to keep vegan)
- Pinch of nutmeg
- 4 sprigs thyme
- 1/4 cup white wine
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or non-dairy creamer for vegan)
- Dash of sherry vinegar (optional)
- 4 tablespoons flour
- Salt and pepper to taste
Instructions
- Prepare Puff Pastry and Oven: Bring the puff pastry to room temperature to make it pliable and preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pot pies.
- Sauté Vegetables: In a sauté pan, heat olive oil and cook the minced onions, garlic, celery, mushrooms, and carrots. Season with salt, pepper, thyme sprigs, and a pinch of nutmeg. Cook for about 10-15 minutes until vegetables soften. Add butter (if using) and toss to combine well.
- Add Liquids and Thicken: Pour in the white wine and allow it to reduce down to concentrate flavors. Then add the vegetable broth, heavy cream or non-dairy creamer, and a dash of sherry vinegar if desired. Sprinkle in the flour and stir continuously to form a creamy sauce. Let the mixture cook and thicken for an additional 15-20 minutes while stirring occasionally.
- Assemble Pot Pies: Spoon the creamy vegetable filling into oven-safe bowls. Cover each bowl entirely with the puff pastry sheet. Use a knife to slice small vents on top for steam to escape. Brush the pastry surface with beaten egg or olive oil for a golden finish.
- Bake: Place the bowls in the preheated oven and bake for 20-25 minutes until the puff pastry is puffed up and golden brown.
- Garnish and Serve: Remove from oven and top with fresh thyme sprigs before serving. Enjoy warm.
Notes
- To keep the recipe vegan, omit the butter and use non-dairy creamer instead of heavy cream, and substitute the egg wash with olive oil.
- Ensure the puff pastry is completely thawed at room temperature to prevent cracking when covering the bowls.
- Optional sherry vinegar adds a subtle tang and enhances umami flavors but can be omitted if unavailable.
- Use oven-safe ramekins or bowls to assemble individual pot pies safely.
- For a gluten-free version, use gluten-free puff pastry and flour substitutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American