Description
This Creamy Mushroom Pot Pie with Flaky Crust is a comforting vegetarian dish featuring a rich and creamy mushroom and vegetable filling encased in a golden, flaky pie crust. Perfect for a cozy dinner, it combines tender mushrooms, carrots, celery, and aromatic herbs in a luscious sauce, all baked to perfection.
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 the 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. Sauté the diced onion and minced garlic for about 3 minutes until soft and fragrant, creating a flavorful base.
- Cook Vegetables: Add the sliced mushrooms, diced carrots, and celery to the skillet. Cook for 8–10 minutes until the vegetables are tender and the mushrooms have released their juices, intensifying their flavor.
- Add Flour: Stir in the all-purpose flour and cook for another 1–2 minutes to cook out the raw flour taste and help thicken the filling.
- Create Sauce: Gradually whisk in the vegetable broth while stirring constantly. Continue cooking until the mixture forms a smooth, thickened sauce.
- Finish Filling: Add the heavy cream and thyme leaves to the skillet. Let the mixture simmer for 3–4 minutes until creamy. Season with salt and pepper to taste. Remove from heat.
- Assemble Pot Pie: Transfer the creamy mushroom and vegetable mixture to a pie dish. Cover with the refrigerated pie crust, trimming and sealing the edges securely. Cut slits on the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the crust with beaten egg to achieve a beautiful golden-brown finish.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25–30 minutes until the crust is golden and the filling is bubbling.
- Cool and Serve: Allow the pot pie to cool for a few minutes before slicing and serving to let the filling set slightly.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream.
- You can use homemade pie dough if preferred instead of refrigerated pie crust.
- Ensure the slits on the top crust are cut to prevent the filling from bubbling over during baking.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven.
- Adding fresh thyme instead of dried will provide a brighter herb flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
