If you’re on the hunt for a plant-based comfort dish that’s hearty, soul-warming, and bursting with savory goodness, look no further than this Mushroom and Lentil Pot Pie. With layers of rich, herby mushroom and lentil filling tucked beneath a flaky golden puff pastry blanket, it’s pure cozy perfection for chilly nights or whenever you’re craving a meal that hugs you back. This Mushroom and Lentil Pot Pie brings together earthy veggies, a satisfying bite from the lentils, and a luxuriously creamy sauce—delivering everything you love about classic pot pie, with a nourishing twist.

Ingredients You’ll Need
The magic of Mushroom and Lentil Pot Pie lies in a handful of honest, everyday ingredients. Each component offers a special touch—whether it’s flavor depth, color pop, or essential texture—that all come together for a show-stopping plant-based meal.
- Olive Oil: Gives a luscious base and helps caramelize the veggies for deeper flavor.
- Onion (diced): Brings sweetness and savory aromatic goodness to the filling.
- Garlic (minced): Adds a punch of earthy warmth—never skip the garlic!
- Mushrooms (sliced): Cremini or button mushrooms deliver that meaty chew and umami magic.
- Cooked Green or Brown Lentils: Offer protein and hearty texture, making this pie satisfying and filling.
- Carrot (diced): Pops of orange and a subtle sweetness in every bite.
- Celery (diced): Gives a gentle crunch and classic pot pie flavor.
- Tomato Paste: Concentrated richness that ties all the flavors together.
- Soy Sauce: Deepens the savory notes and adds a little extra color to the filling.
- Fresh Thyme (or dried): Lends beautiful floral and herbal notes; fresh is best but dried works in a pinch.
- Rosemary: Aromatic and woodsy, it’s a tiny touch that makes a huge impact.
- All-Purpose Flour: Thickens the filling into a perfectly creamy sauce.
- Vegetable Broth: Brings the filling together and gives you a lovely, savory gravy.
- Frozen Peas: Sweet green bursts for color and a hint of freshness.
- Salt and Pepper: To balance all those lovely flavors, adjust as you like.
- Puff Pastry (thawed): The ultimate golden, flaky lid for your pot pie.
- Non-dairy Milk or Egg Wash: For brushing the pastry so it bakes up perfectly shiny and inviting (optional but recommended).
How to Make Mushroom and Lentil Pot Pie
Step 1: Sauté the Aromatics and Veggies
Start by heating the olive oil in a large skillet over medium heat. Once shimmering, toss in the onion and let it soften for about five minutes—this builds a sweet, aromatic base for your Mushroom and Lentil Pot Pie. Add the garlic, mushrooms, carrot, and celery, stirring frequently. Let everything cook until the veggies are tender and the mushrooms have given up their moisture, filling your kitchen with a deliciously homey aroma.
Step 2: Build the Flavor Base
It’s time to amplify that umami! Stir in the tomato paste to coat the veggies, then add the soy sauce, thyme, and rosemary. This is where the filling starts to smell like classic pot pie—savory, herby, full of depth. Allow the mixture to cook for a minute or two so all those flavors can mingle.
Step 3: Thicken the Filling
Sprinkle the flour over your vegetable mixture and stir for one to two minutes to eliminate any raw flour taste. This step is key for getting that luscious, thick gravy we all love in a Mushroom and Lentil Pot Pie. Then, gradually pour in the vegetable broth, stirring constantly to prevent lumps. Keep stirring until the sauce thickens and becomes glossy.
Step 4: Add the Lentils and Peas
Fold in the cooked lentils and frozen peas, stirring gently to distribute them throughout the sauce. Season with salt and pepper to taste, then let everything bubble together for another minute. Now your filling is officially ready—the taste will be so aromatic, you’ll want to sneak a spoonful!
Step 5: Assemble and Bake
Preheat your oven to 400°F (200°C). Spoon the filling into a baking dish or, if you’re feeling fancy, go for individual ramekins for personalized Mushroom and Lentil Pot Pie servings. Roll out the puff pastry slightly, place it over the top of your dish, and trim any excess. Gently press the edges to seal, then cut a few slits for steam to escape. Brush the pastry with non-dairy milk or an egg wash for that bakery-style golden sheen. Bake for 20 to 25 minutes until the crust is beautifully puffed and golden brown. Let it cool slightly before serving—if you can resist!
How to Serve Mushroom and Lentil Pot Pie

Garnishes
A sprinkle of chopped fresh thyme or parsley adds a vibrant burst of green and a touch of freshness. If you’re feeling extra fancy, try a light dusting of cracked black pepper or a drizzle of olive oil just as it comes out of the oven. These finishing touches make Mushroom and Lentil Pot Pie shine both in flavor and appearance.
Side Dishes
Mushroom and Lentil Pot Pie is wonderfully hearty, but it pairs beautifully with simple sides like a crisp green salad dressed with lemon vinaigrette or a medley of roasted seasonal veggies. For something extra cozy, serve alongside a bowl of creamy mashed potatoes or a warm chunk of crusty bread to mop up every last bit of the luscious veggie filling.
Creative Ways to Present
For a dinner party twist, make individual Mushroom and Lentil Pot Pies using ramekins—your guests will adore their own golden-topped pie. Or, use festive cookie cutters to make leaf or heart-shaped pastry toppers for the ultimate comfort food statement. For a rustic look, serve straight from the baking dish with a big spoonful placed onto each plate, letting everyone enjoy the steam and aroma as it’s dished up.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, Mushroom and Lentil Pot Pie keeps well in the refrigerator for up to three days. Simply allow the pie to cool to room temperature before covering tightly with foil or plastic wrap, then store in the fridge until you’re ready for round two!
Freezing
You can freeze the fully assembled, unbaked pot pie for ultimate convenience—just wrap it well and freeze for up to two months. When you’re ready, bake straight from frozen, adding 10–15 minutes to the usual baking time. Alternatively, freeze just the filling and add fresh pastry before baking for a just-made finish.
Reheating
To reheat, place your Mushroom and Lentil Pot Pie in a 350°F (175°C) oven until heated through and the pastry is crisp again, usually about 20 minutes. For single servings, use a toaster oven or microwave (though the pastry will be softer), or pop them under a broiler for a few moments to re-crisp the top.
FAQs
Can I make Mushroom and Lentil Pot Pie gluten-free?
Absolutely! Swap the all-purpose flour with your favorite gluten-free flour blend and use a gluten-free puff pastry for the topping. You’ll still get all the comfort and flavor, just without the gluten.
What mushrooms work best for this recipe?
Cremini or white button mushrooms bring a nice balance of flavor and texture, but you can mix things up by adding portobello or even wild mushrooms for extra depth. Feel free to use what you have on hand!
Can I use canned lentils instead of cooked dried lentils?
Yes! Canned lentils are a fantastic time-saver. Just be sure to drain and rinse them well before adding to your Mushroom and Lentil Pot Pie filling.
Is the filling freezer-friendly on its own?
Definitely. The filling can be made ahead and frozen in an airtight container for up to two months. Thaw overnight in the fridge and add your puff pastry crust just before baking.
What can I use instead of puff pastry?
If puff pastry isn’t available, try a pie crust, biscuit dough, or even layers of phyllo brushed with olive oil for a crispy twist. Each will bring its own delicious personality to your Mushroom and Lentil Pot Pie.
Final Thoughts
There’s nothing quite as comforting as scooping into a bubbling, golden-topped Mushroom and Lentil Pot Pie. It’s one of those recipes you’ll come back to season after season, ready to warm up chilly nights or brighten up any table. Give it a try, and don’t be surprised if it becomes a new favorite in your plant-powered kitchen!
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Mushroom and Lentil Pot Pie Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Mushroom and Lentil Pot Pie is a hearty and comforting vegan dish, perfect for a cozy dinner. A flavorful filling of mushrooms, lentils, and vegetables is topped with flaky puff pastry for a delicious twist on a classic pot pie.
Ingredients
Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 cup cooked green or brown lentils
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon rosemary
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ½ cup frozen peas
- Salt and pepper, to taste
Pastry:
- 1 sheet puff pastry, thawed
- 1 tablespoon non-dairy milk or egg wash for brushing (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Sauté Vegetables: In a skillet, sauté onion in olive oil until softened. Add garlic, mushrooms, carrot, and celery; cook until tender.
- Add Flavors: Stir in tomato paste, soy sauce, thyme, and rosemary. Sprinkle flour and cook briefly.
- Thicken Sauce: Gradually add vegetable broth, stirring until thickened.
- Finish Filling: Stir in lentils, peas, salt, and pepper. Transfer to baking dish.
- Assemble: Place puff pastry over filling, seal edges, and vent the top. Brush with milk or egg wash.
- Bake: Bake for 20–25 minutes until golden. Serve after cooling slightly.
Notes
- You can prepare the filling in advance and refrigerate until ready to bake.
- For a gluten-free version, use gluten-free flour and pastry.
- Add a splash of red wine or balsamic vinegar for added depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg