Vegetarian Mushroom Pot Pie with Puff Pastry Crust

I know lots of people who have pot pie on their list of favorite comfort foods! While it usually has chicken or some other kind of meat in it, I created this vegetarian pot pie with puff pastry crust as a tasty alternative! I like it so much I made it three times the first week…pretty good sign, right?  For my vegetarian pot pie, I used vegetables I love, but you’re welcome to switch things up and add or subtract veggies as you like! You might want to experiment with adding celery, potatoes, or peas, AKA other pot pie friendly vegetables.

The Process

These are actually really easy to make thanks to the store-bought puff pastry crust! You just have to cook your vegetables in a bit of butter before you add your seasonings, broth, cream, and flour. While your filling cooks, you can get your puff pastry crust ready, and before you know it, your vegetarian pot pies will be cooking in the oven while you salivate over how good they smell!

If you’d rather not make two separate pot pies and it’s easier for you to make one big pot pie, go for it! If you don’ have a dish that’s the perfect size for two, you can double the recipe and use a bigger oven safe recipe, as long as it isn’t too big to fit a standard sheet of puff pastry over top.

The Egg Wash

Those who have cooked puff pastry before know that skipping the egg wash step means your crust won’t look as shiny and rich in color. It also helps keep the edges together and makes the inside of the crust soft and fluffy but also keeps the top nice and crispy! The easiest way to brush your pastry with egg is using a basting pastry brush, like this.

The Tools

If you are using ramekins but you can’t fit all of your filling into two of them, you can just make extra pot pies. I like using slightly bigger ramekins that fit at LEAST 12 oz., like these, so I can easily fit all of the filling into two of them.

Print Recipe

Vegetarian Mushroom Pot Pie with Puff Pastry Crust

This vegetarian mushroom pot pie has a puff pastry crust and a creamy and satisfying filling with mushrooms, carrots, and onions. Seasoned just right with thyme and topped with a perfectly crispy puff pastry topping, this pot pie will be your new favorite comfort food!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Keyword: pot pie, puff pastry

Servings: 2

Ingredients

• 1 sheet puff pastry Defrosted if frozen
• 2 tbsp butter
• 2 tsp minced garlic Or 4 cloves, diced
• 1 cup white onion Diced
• 1 cup carrots, diced Approx. 1 large carrot
• 3 cups mushrooms, diced I use a mix of cremini and button mushrooms
• 1 cup heavy cream or whole milk
• 1 cup vegetarian broth
• 2-4 tbsp flour Use more or less flour depending on how thick you want your filling
• 1 tbsp dried thyme
• 1 large egg yolk
• 1/2 tsp salt Or more, to taste
• 1/2 tsp pepper Or more, to taste

Instructions

• Preheat oven to 350F.
  
• In a large pot or dutch oven, melt butter on medium heat. Once the butter is melted, add the onions, carrot, mushrooms, and garlic and cook for about 5-7 minutes.
  
• Add the broth, cream, thyme, salt, and pepper and stir well. Sprinkle the flour on top and whisk it into the mixture, starting with two tablespoons and adding more as you go if you want a thicker filling. Cook on medium-low heat for 15 minutes or until vegetables are tender.
  
• While your filling cooks, unroll your puff pastry onto a lightly floured surface. Cut into squares or circles just slightly larger than the diameter of the dishes you're using. I make mine hang over the edges quite a bit because I like how crispy the edges get this way.
  
• When your filling is ready, divide it evenly among your two dishes. Cover each dish with a piece of puff pastry. Mix one egg yolk with 1 tsp. of water, and whisk together. Brush this mixture on top of the puff pastry. Poke a few small holes in the puff pastry or cut small slits to let some heat out while it cooks.
  
• Place in the over, and cook for 20 minutes or until puff pastry is golden. Let sit for 10-15 (it will be HOT!) and serve.
  

Notes

• If there are other vegetables you love in pot pie (i.e., peas, potatoes, celery) feel free to use those instead of the ones I use or in addition to.
• If you don't want to cook your pot pies in individual ramekins and you'd rather just cook it all in one dish, that works too! Follow the exact same method.
• I mentioned you can use between 2-4 tbsp. of flour depending on how thick you want your filling. If you're using regular milk instead of whole milk or cream, you'll probably want to use more flour because your filling will be thinner otherwise.

And that’s it! Please let me know how this goes for you when you make it and if you switch the veggies up at all.

xo – C

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