Cook/ Weekend Feasting

Vegetarian Mushroom Pot Pie

November 30, 2019

Last Updated on by

This creamy mushroom pot pie is topped with a shortcrust pastry for a made from scratch vegetarian main meal. The mushroom filling is rich, made with 4 types of mushrooms, brandy, cream and fresh herbs. Made from scratch, this easy savory pie recipe can also be made ahead of time.  A  vegetarian dish that’s a great Christmas and holiday alternative.

Four mushroom pot pies on a wooden chopping board

When it comes to comfort food, savory pies have to be up there. Rich fillings topped with buttery pastry…um…yes please! These mushroom pot pies are so delicious, I can’t even start to tell you! 

It’s so easy to make a pie from scratch, that’s why you’ll find quite a few here! From my Cheesy Layered Roasted Vegetable Pie to Chicken and Chorizo Pie With Puff Pastry to Deep Filled Venison Pie with Cherries, there’s a pie out there for everyone! 

These mushroom pot pies are so perfect for weekend feasting, I can’t wait for you to try them!

How to Make Mushroom Pot Pies

To make the shortcrust pastry

  • Add the flour to a large bowl. Cube the butter and add in. With your fingers rub the butter and flour together until you have a breadcrumb like consistency (photo 1).
  • Mix in the grated parmesan and black pepper, then add a tablespoon of water and combine the dough with your hands. Add the water a tablespoon at a time while combining until the dough comes together. It should hold together and form a ball (photo 2).
  • Wrap the dough in plastic wrap and place in the fridge until needed.

Two process shots to show how the shortcrust dough will look

To make the mushroom pot pie filling

  • Finely dice the onions and garlic and slice the mushrooms. The mushrooms will shrink in size during cooking, so thick slices are totally fine, you don’t want to turn them into mush!
  • Place a large pot on a medium heat and add the butter, onions and garlic along with some freshly cracked black pepper. Cook until they have softened, about 5 minutes.
  • Add the sliced mushrooms to the pot and stir everything together. Cook for about 10 minutes whilst stirring occasionally until the mushrooms have released all of their liquid (photo 3).
  • Turn the heat up to high and stir the mushrooms for a minute then add in the brandy, cook while stirring for a couple of minutes until the liquid has evaporated. Turn the heat down to a medium high.
  • Add in a tablespoon of flour to the mushrooms and stir well, then add the other tablespoon and stir and cook to combine. You want to cook the flour so that you don’t taste it in the finished dish, so give it 2 or 3 minutes (photo 4).
  • Pour the stock and cream into the mushrooms and stir to combine, then add in the mustard and chopped fresh herbs.
  • Cook for about 10 minutes on a medium high heat until the sauce has thickened slightly (photo 5).
  • Take off of the heat, taste and add in some salt and pepper if you like. Don’t be shy with the black pepper, it really adds to this dish.

Four process shots to show how to make the filling and build the pies.

Making the mushroom pot pies

  • Preheat the oven to 390ºf / 200ºc.
  • Take the dough out of the fridge and dust your work surface with a little flour. Roll out the dough. I don’t like mine too thick, but roll it out to your preference. Cut it into squares slightly bigger than your dishes.
  • Fill your pie dishes equally with the filling, it shouldn’t go all the way to the top.
  • Brush the edges of the dishes with a little cream (or beaten egg) and lay a square of pastry over the top. Trim off the excess pastry with a sharp knife, leaving a little overhang. Repeat with the other pies. Pierce the top of the pies a couple of times with a fork to let the steam escape and brush with a little cream or beaten egg (photo 6).
  • Place the pies on a baking tray and bake in the oven for around 40 – 50 minutes until the tops of the pies are golden brown.

Recipe variations

  • If you don’t want to make your own pastry, you can use a store bought dough. Ready made puff pastry would also work.
  • If you can’t get hold of the four types of mushrooms, you can omit / substitute for different varieties. Just keep the amounts the same.

A mushroom pot pie with the crust broken so that you can see the filling

Pot pies with 4 types of mushrooms

For the most mushroomy flavor and a variety of textures, I used 4 types of mushrooms:

  • Portobello: Rich in flavor with a dense texture.
  • Shiitake: A light woodsy flavor, savory and meaty.
  • Oyster: A delicate and sweet flavor.
  • Crimini: Also known as chestnut mushrooms and mini bellos. Mild tasting and firm in texture.

You can easily mix and match the mushrooms with other varieties like white button, chanterelle or porcini.

The key flavors in this mushroom pot pie recipe

Obviously mushrooms are the hero in this dish, but to really make the pie filling rich, creamy and flavorful, they need a little help. The other main ingredients in these pies are:

  • Onions and garlic
  • Brandy
  • Cream
  • Fresh herbs: Tarragon, parsley and thyme

What kind of dishes to you make pot pies in?

I saw these cute individual dishes a couple of months ago at Dollarama, and I’ve been working on a recipe to use them ever since! I love serving individual pies, it really makes you look like you put in the effort, but in reality, they take no longer to make than one big one! You can get these ones which are similar from Amazon or you can make one bigger pie in a 9 inch pie dish.

Four mushroom pot pies on a chopping block with fresh herbs garnishing

Can you make mushroom pot pies ahead of time?

The beauty of this recipe is that there are several ways to make the pies ahead of time, which makes them a great option if you are serving them as a Christmas or Thanksgiving meal, or if you just want a cheeky pie mid-week! The make ahead options are:

  • Make the dough and the filling up to two days ahead of time and keep them covered separately in the fridge. Assemble the pies and bake when you are ready to serve.
  • Bake the pies, let them cool to room temperature and keep them covered in the fridge for up to 5 days. Cover the tops loosely with foil and reheat them in a pre-heated oven at  300ºf / 150ºc for around 20 to 30 minutes until warmed through.
  • You can freeze the pies unbaked, simply wrap tightly in plastic and foil and freeze up to 3 months. You can then cook from frozen, just brush with a little cream or beaten egg and cook at 375ºf / 190ºc for about an hour. Cover lightly with foil if the edges start to brown too much.
  • You can freeze a baked pie, by letting it cool completely then freezing as above. You can reheat from frozen at 375ºf / 190ºc for about 30-40 minutes.

What kind of pastry is best to use?

So originally  I envisioned these being topped with flakey and light puff pastry, but after visiting 5 stores near me and not being able to find any I settled on making my own shortcrust haha! The great thing about making your own pastry is that you can then also add other ingredients to boost the flavor of the pies, this has added parmesan and black pepper.

You can of course buy ready made pastry, but it really takes no more than 5 minutes to make your own. 

What do you serve with mushroom pot pies?

These pies are perfect with veggie and potato sides. Try them with:

Top tips to make this recipe

  • Slice the mushrooms fairly thickly as they will shrink a lot during cooking.
  • Be sure that you cook the flour out when you add it to the mushrooms for a few minutes so that it looses it’s flavor.
  • Use fresh herbs for the best possible tasting pies.
  • Leave a little overhang when you add the pastry to the top of the pies as it will shrink when cooked.
  • You can use either a little cream to brush the top of the pastry or a beaten egg.

Close up of a vegetarian mushroom pot pie in a small red casserole with the crust broken

For more vegetarian main courses, check out these tasty recipes:

I love hearing from you!! If you have tried this vegetarian mushroom pot pie recipe, be sure to scroll down, give it a star rating and let me know what you thought!

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Two mushroom pot pies next to fresh mushrooms and herbs

Vegetarian Mushroom Pot Pie

This creamy mushroom pot pie is topped with a shortcrust pastry for a made from scratch vegetarian main meal. The mushroom filling is rich, made with 4 types of mushrooms, brandy, cream and fresh herbs.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 634kcal

Ingredients

For the shortcrust pastry

  • 4 ounces all purpose flour (125g)
  • 2.3 ounces salted butter (softened) (65g)
  • 1 tablespoon grated parmesan
  • 1/2 teaspoon black pepper

For the mushroom filling

  • 2 white onions
  • 4 garlic cloves
  • 3 tablespoons salted butter
  • freshly ground black pepper
  • 2 portobello mushrooms
  • 4 shitake mushrooms
  • 3.5 ounces oyster mushrooms (100g)
  • 3.5 ounces crimini mushrooms (100g)
  • 2 ounces brandy (60ml)
  • 2 tablespoons all purpose flour
  • 1 cup vegetable stock (235ml)
  • 1 cup table cream (235ml)
  • 1 teaspoon dijon mustard
  • 1 tablespoon fresh thyme finely chopped
  • 2 tablespoons fresh tarragon finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • salt and pepper to taste

Instructions

To make the shortcrust pastry

  • Add the flour to a large bowl. Cube the butter and add in. With your fingers rub the butter and flour together until you have a breadcrumb like consistency.
  • Mix in the grated parmesan and black pepper, then add a tablespoon of water and combine the dough with your hands. Add the water a tablespoon at a time while combining until the dough comes together. It should hold together and form a ball.
  • Wrap the dough in plastic wrap and place in the fridge until needed.

To make the pie filling

  • Finely dice the onions and garlic and slice the mushrooms. The mushrooms will shrink in size during cooking, so thick slices are totally fine, you don't want to turn them into mush!
  • Place a large pot on a medium heat and add the butter, onions and garlic along with some freshly cracked black pepper. Cook until they have softened, about 5 minutes.
  • Add the sliced mushrooms to the pot and stir everything together. Cook for about 10 minutes whilst stirring occasionally until the mushrooms have released their liquid.
  • Turn the heat up to high and stir the mushrooms for a minute then add in the brandy, cook while stirring for a couple of minutes until the liquid has evaporated. Turn the heat down to a medium high.
  • Add in a tablespoon of flour to the mushrooms and stir well, then add the other tablespoon and stir and cook to combine. You want to cook the flour so that you don't taste it in the finished dish, so give it 2 or 3 minutes.
  • Pour the stock and cream into the mushrooms and stir to combine, then add in the mustard and chopped fresh herbs.
  • Cook for about 10 minutes on a medium high heat until the sauce has thickened slightly. Take off of the heat, taste and add in some salt and pepper if you like. Don't be shy with the black pepper, it really adds to this dish.

Making the pies

  • Preheat the oven to 390ºf / 200ºc.
  • Take the dough out of the fridge and dust your work surface with a little flour. Roll out the dough. I don't like mine too thick, but roll it out to your preference. Cut it into squares slightly bigger than your dishes.
  • Fill your pie dishes equally with the filling, it shouldn't go all the way to the top.
  • Brush the edges of the dishes with a little cream (or beaten egg) and lay a square of pastry over the top. Trim off the excess pastry with a sharp knife, leaving a little overhang. Repeat with the other pies. Pierce the top of the pies a couple of times with a fork to let the steam escape and brush with a little cream or beaten egg.
  • Place the pies on a baking tray and bake in the oven for around 40 - 50 minutes until the tops of the pies are golden brown.

Notes

  • Slice the mushrooms fairly thickly as they will shrink a lot during cooking.
  • Be sure that you cook the flour out when you add it to the mushrooms for a few minutes so that it looses it's flavor.
  • Use fresh herbs for the best possible tasting pies.
  • Leave a little overhang when you add the pastry to the top of the pies as it will shrink when cooked.
  • You can use either a little cream to brush the top of the pastry or a beaten egg.
Make Ahead Options
  • Make the dough and the filling up to two days ahead of time and keep them covered separately in the fridge. Assemble the pies and bake when you are ready to serve.
  • Bake the pies, let them cool to room temperature and keep them covered in the fridge for up to 5 days. Cover the tops loosely with foil and reheat them in a pre-heated oven at  300ºf / 150ºc for around 20 to 30 minutes until warmed through.
  • You can freeze the pies unbaked, simply wrap tightly in plastic and foil and freeze up to 3 months. You can then cook from frozen, just brush with a little cream or beaten egg and cook at 375ºf / 190ºc for about an hour. Cover lightly with foil if the edges start to brown too much.
  • You can freeze a baked pie, by letting it cool completely then freezing as above. You can reheat from frozen at 375ºf / 190ºc for about 30-40 minutes.
Nutritional values are an estimate only and are based on one pie.

Nutrition

Calories: 634kcal | Carbohydrates: 43g | Protein: 10g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 140mg | Sodium: 507mg | Potassium: 710mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2067IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 4mg
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