Description
This Creamy Mushroom Pot Pie with Flaky Crust is a comforting and hearty vegetarian main course featuring a rich mushroom and vegetable filling enveloped in a golden, flaky puff pastry crust. Perfect for cozy meals, it combines sautéed mushrooms, aromatic herbs, and a creamy sauce with sweet peas and carrots, baked to perfection.
Ingredients
Scale
For the Filling
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 16 oz cremini or white mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup frozen peas and carrots
For the Crust
- 1 sheet puff pastry or pie dough, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches temperature by the time the filling is ready.
- Sauté Aromatics: In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and thyme and cook for an additional minute to release their flavors.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 6 to 8 minutes, stirring occasionally, until they have released their moisture and begun to brown, enhancing their umami flavor.
- Create the Sauce: Sprinkle the flour over the mushroom mixture and stir well to coat all vegetables evenly, cooking for about 1 minute to remove raw flour taste. Gradually pour in the vegetable broth while stirring continuously to avoid lumps, then add the heavy cream.
- Simmer Filling: Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens to a creamy consistency. Stir in salt, black pepper, and nutmeg if using. Fold in the frozen peas and carrots to heat through without overcooking. Remove the skillet from heat.
- Prepare Pie Dish: Transfer the mushroom filling into a greased 9-inch pie dish or into individual ramekins if preferred for serving size control.
- Top with Pastry: Lay the thawed puff pastry sheet over the filling, trimming any excess dough and crimping the edges to seal. Cut a few small slits on the top surface to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the pastry with beaten egg to achieve a shiny, golden crust when baked.
- Bake the Pot Pie: Place the pie in the preheated oven and bake for 20 to 25 minutes or until the crust is puffed, golden, and crisp.
- Rest and Serve: Remove from oven and let the pot pie rest for 5 minutes before slicing and serving, allowing the filling to set slightly for easier portions and enhanced flavor.
Notes
- The filling can be prepared a day in advance and refrigerated until ready to bake for convenience.
- For a vegan version, substitute butter with plant-based margarine, heavy cream with coconut or cashew cream, and use vegan puff pastry.
- Feel free to customize the vegetable mix by adding spinach, corn, or green beans to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
