Description
This Creamy Mushroom Pot Pie features a luscious combination of sautéed mushrooms, tender vegetables, and a rich creamy sauce all encased in a flaky, golden pie crust. Perfectly comforting and hearty, this vegetarian dish makes for a satisfying meal ideal for any occasion.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 oz cremini or white mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
Crust
- 1 sheet refrigerated pie crust (or homemade pie dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for about 3 minutes until they are soft and fragrant.
- Cook Vegetables: Add sliced mushrooms, diced carrots, and celery to the skillet. Cook for 8 to 10 minutes until the vegetables are tender and mushrooms have released their juices.
- Add Flour: Sprinkle the flour over the vegetables and stir well. Cook for an additional 1 to 2 minutes to cook off the raw flour taste, which will help thicken the filling.
- Make Sauce: Gradually whisk in the vegetable broth while stirring constantly. Continue cooking until the sauce thickens and becomes smooth.
- Add Cream and Seasoning: Stir in the heavy cream and thyme leaves, letting the mixture simmer gently for 3 to 4 minutes until creamy. Season with salt and pepper to taste, then remove the skillet from heat.
- Prepare Pie: Transfer the creamy mushroom filling to a pie dish. Cover with the refrigerated pie crust, trim any excess dough, and seal the edges securely. Cut small slits on top of the crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the crust with beaten egg to encourage a golden, glossy finish.
- Bake: Place the pie in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pot pie to cool for a few minutes before serving to allow the filling to set and to avoid burns.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- You can use homemade pie crust or store-bought refrigerated pie dough for convenience.
- Make sure to cut steam vents in the crust to prevent sogginess during baking.
- This pot pie is vegetarian; for a vegan option, use coconut cream and omit the egg wash or use a plant-based alternative.
- To save time, you can prepare the filling a day ahead and assemble just before baking.
