Description
This Mushroom Pot Pie is a hearty, vegetarian-friendly dish featuring a rich and creamy mushroom and vegetable filling simmered in a flavorful gravy and topped with a golden, flaky puff pastry crust. Perfect for dinner parties or a comforting meal, it can be prepared ahead and baked just before serving.
Ingredients
For the Mushroom Filling
- 4 tablespoons olive oil
- 2 pounds mixed mushrooms (portobello, cremini, white button, shiitake, or oyster), cut into 1-inch chunks (about 10 cups)
- 4 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 cup diced peeled carrots (from about 2 medium carrots, cut into ½-inch pieces)
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ cup flour (plus more for dusting)
- 3 cups chopped kale (stems removed)
- 1½ cups beef stock or vegetable stock
- ½ cup mushroom broth or additional stock
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce (plus more to taste)
- ¾ cup heavy cream
For the Puff Pastry Topping
- 1 sheet puff pastry (about 9 ounces), thawed
- 1 egg
- 1 tablespoon heavy cream (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the pot pie.
- Cook Mushrooms: In a large 12-inch oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Add half the mushrooms, season with salt and pepper, and cook undisturbed for about 3 minutes until well browned. Stir and continue cooking another 3 minutes until evenly browned. Transfer to a medium bowl. Repeat with the remaining 2 tablespoons oil and mushrooms; transfer to the bowl.
- Sauté Vegetables: Reduce heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and diced carrots. Cook for about 5 minutes until they start to soften.
- Add Aromatics and Tomato Paste: Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute, allowing it to darken slightly.
- Create Roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to prevent lumps and form a roux.
- Add Greens and Liquids: Stir in the chopped kale, beef or vegetable stock, mushroom broth, dried thyme, and soy sauce. Season with salt and pepper. Cook for about 3 minutes until the kale begins to wilt and the sauce thickens.
- Finish Filling: Stir in the heavy cream. Return the browned mushrooms to the skillet and combine everything. Taste and adjust seasoning with additional soy sauce, salt, and pepper as needed.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry until large enough to cover the skillet. Trim into a circle that fits over the top of the skillet.
- Assemble Pie: Place the pastry over the mushroom mixture in the skillet. Crimp the edges with a fork if desired. Lightly score a decorative pattern on top with a paring knife.
- Apply Egg Wash: Whisk the egg with 1 tablespoon of heavy cream and brush evenly over the puff pastry to promote a golden crust.
- Bake: Set the skillet on a baking sheet and bake in the preheated oven for about 30 minutes, or until the pastry is puffed and deeply golden brown.
- Rest and Serve: Remove from the oven and let the pot pie rest for 10 minutes before serving to allow the filling to set.
Notes
- This dish is vegetarian-friendly if vegetable stock and mushroom broth are used instead of beef stock.
- The pot pie can be made ahead and baked just before serving.
- Use an oven-safe skillet to avoid transferring to another dish before baking.
- Adjust the soy sauce to control the saltiness and depth of flavor in the filling.
- Ensure the puff pastry is fully thawed before rolling to prevent cracks.
- Resting the pot pie after baking helps the filling thicken and makes it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
