If you’re on the hunt for a comforting, hearty dish that takes the humble pot pie to an entirely new level, then this Mushroom and Lentil Pot Pie Recipe is your new best friend. Packed with earthy mushrooms, tender lentils, and a creamy, flaky crust, it strikes the perfect balance of savory depth and wholesome goodness. It’s the dish that warms both your kitchen and soul while proving vegetarian meals can be just as satisfying and indulgent as any classic comfort food. Once you try it, you’ll see why this recipe is a beloved staple for cozy dinners and impressive gatherings alike.
Ingredients You’ll Need
Making this Mushroom and Lentil Pot Pie Recipe is wonderfully simple when you gather fresh, quality ingredients. Each element plays a special role—from the flaky, rich dough to the deeply flavored mushroom and lentil filling—ensuring every bite is a melody of texture and taste.
- All-purpose flour (3 cups / 360 grams): The foundation for a tender, flaky pot pie crust that holds all the delicious filling beautifully.
- Granulated sugar (1 tablespoon): Just a touch to balance flavors and aid browning in the crust.
- Coarse kosher salt (½ teaspoon plus 1½ teaspoons): Essential for seasoning the dough and the filling perfectly.
- Full-fat brick cream cheese (8 tablespoons / 90 grams): Adds richness and tenderness to the crust, making it irresistibly flaky.
- Cold unsalted butter (8 tablespoons / 113 grams): The secret to lacy layers in the crust when baked.
- Ice water (½ cup plus more as needed): Keeps the dough cool and workable.
- Dried porcini mushrooms (1 ounce): These deepen the earthy flavor of the filling with their intense umami character.
- Baby bella or white button mushrooms (8 ounces): Provide a tender, juicy body and aromatic punch to the pot pie.
- Olive oil (1 tablespoon): For sautéing veggies gently and bringing out their vibrancy.
- Large onion (1, diced): Adds sweetness and a savory backbone to the filling.
- Large carrot (1, diced): Contributes sweetness and a pleasant textural bite.
- Celery rib (1, diced): Introduces subtle earthy and fresh notes.
- Tomato paste (2 tablespoons): Offers a rich, concentrated tomato flavor that enhances the savory depth.
- Garlic cloves (3, minced): Imparts a warm, fragrant aroma that elevates the filling.
- Soy sauce (1 tablespoon): Boosts umami and balances the flavors with a savory kick.
- Fresh thyme (1 tablespoon minced) or dried (2 teaspoons): Adds herbal brightness that cuts through the richness.
- Unsalted butter (1 tablespoon): Used in the filling for a smooth, silky finish.
- Black pepper (½ teaspoon, more to taste): Puts a gentle heat and complexity in each bite.
- All-purpose flour or potato starch (2 tablespoons): Thickens the luscious filling to the perfect consistency.
- Vegetable broth (3 cups): Creates a flavorful base for the filling and tenderizes the lentils as it simmers.
- Dried lentils (½ cup, brown or green): Adds a hearty protein boost and satisfying texture.
- Sweet potato (1 medium, peeled and diced, about 10 ounces): Brings subtle sweetness and a creamy texture contrast.
- Apple cider vinegar (1 tablespoon): Balances richness with a bright, tangy finish.
- Egg wash (1 egg whisked with 2 teaspoons water): Gives the crust its golden, glossy finish when baked.
How to Make Mushroom and Lentil Pot Pie Recipe
Step 1: Prepare the Dough
Start by combining your dry ingredients—flour, sugar, and salt—in a large bowl. Then, cut in the cream cheese and cold butter until the mixture resembles coarse crumbs. This step is crucial because those small bits of butter create the flaky layers everyone loves in pot pie crust. Slowly add the ice water, just enough for the dough to come together. Chill it for at least 30 minutes to relax the gluten and make rolling easier later.
Step 2: Rehydrate the Porcini Mushrooms
Place the dried porcini mushrooms in a small bowl and cover with hot water to soak for 20 minutes. This releases their deep, earthy flavor into an aromatic broth that will enrich your filling.
Step 3: Cook the Lentils and Vegetables
While the dough chills, rinse the lentils, then combine them with vegetable broth and the porcini soaking liquid (strained through a fine sieve) in a pot. Bring to a simmer and cook about 25 minutes until tender but not mushy. Meanwhile, sauté onions, carrots, celery, and garlic in olive oil and butter until soft and fragrant. Add diced mushrooms and continue cooking until they release their moisture and begin to brown.
Step 4: Build the Mushroom and Lentil Filling
Once vegetables are tender, stir in tomato paste, soy sauce, thyme, salt, and pepper. Sprinkle in the flour or potato starch and cook for a minute to remove raw taste. Slowly add the cooked lentils and broth, stirring constantly to thicken. Toss in the diced sweet potato and simmer until just tender. Finish with apple cider vinegar for a subtle tang that brightens the flavor.
Step 5: Assemble the Pot Pie
Roll out two-thirds of the dough on a floured surface and line a deep pie dish to form your bottom crust. Fill it generously with the mushroom and lentil mixture. Roll out the remaining dough for the top crust, trimming and crimping the edges to seal. Brush the top with egg wash to get that irresistible golden shine. Cut a few slits to let steam escape while baking.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C) and bake the pot pie for about 45-50 minutes or until the crust is deeply golden and the filling bubbly. Let it rest for 10 minutes before serving to set the filling—this time gives you the perfect slice every time.
How to Serve Mushroom and Lentil Pot Pie Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme leaves over each serving to add a fresh pop of herbal aroma and color. A little drizzle of high-quality extra virgin olive oil can also bring out the earthiness in the mushrooms beautifully.
Side Dishes
This pot pie stands strongly on its own but pairs wonderfully with simple, crisp sides like a crunchy green salad dressed with lemon vinaigrette or roasted Brussels sprouts. For a cozy, hearty meal, creamy mashed potatoes or garlic green beans offer a nice textural contrast.
Creative Ways to Present
For a charming, rustic look, serve individual pot pies in ramekins fitted with mini dough lids. This makes portion control easy and adds an adorable aesthetic for dinner parties. If you’re feeling playful, leave some edges or crust shapes decorative by cutting them into leaf patterns before baking.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Lentil Pot Pie Recipe keeps beautifully in the fridge for up to 3 days when covered tightly. The flavors actually deepen overnight, making it an even more comforting meal the next day.
Freezing
You can freeze the pot pie either unbaked or fully cooked. If freezing before baking, wrap securely with plastic and foil, then bake from frozen adding extra baking time. For cooked pies, cool completely, then wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) to restore the crust’s crispness, typically 20-30 minutes for a whole pie or less for smaller portions. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use other types of mushrooms besides baby bellas?
Absolutely! You can mix different mushrooms like cremini, shiitake, or even morels if you want to elevate the flavor profile. Just make sure to dice them similarly so they cook evenly.
Is this Mushroom and Lentil Pot Pie Recipe vegan?
This version isn’t vegan due to butter, cream cheese, and egg wash in the crust. However, swapping those ingredients for vegan butter, plant-based cream cheese, and a plant milk wash works wonderfully if you want a vegan option.
How long can I prepare this recipe in advance?
You can prepare the filling and dough up to a day ahead, storing them separately in the fridge. Assemble and bake the pot pie the next day for the freshest crust and best texture.
What can I substitute for dried porcini mushrooms?
If you don’t have porcini mushrooms, you can substitute with shiitake mushrooms or a teaspoon of mushroom or vegetable bouillon to emulate that deep umami flavor.
Can I add other vegetables to the filling?
Definitely! Feel free to add peas, corn, or even chopped kale near the end of cooking to enhance nutrition and flavor without overpowering the original filling.
Final Thoughts
There’s something truly magical about this Mushroom and Lentil Pot Pie Recipe—how simple ingredients come together to create an unforgettable, soul-satisfying dish. Whether you’re feeding family or showing off for friends, it promises comfort, richness, and that cozy feeling of home. I can’t wait for you to make it your own and share in the joy of every delicious bite.
Print
Mushroom and Lentil Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mushroom and Lentil Pot Pie features a flaky cream cheese crust enveloping a hearty filling of mushrooms, lentils, vegetables, and savory herbs, perfect for a comforting and satisfying vegetarian meal.
Ingredients
Pie Crust
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon (2 grams) coarse kosher salt
- 8 tablespoons (90 grams) full-fat brick cream cheese
- 8 tablespoons (113 grams) cold unsalted butter, diced
- ½ cup ice water, plus more as needed
Filling
- 1 ounce dried porcini mushrooms
- 8 ounces baby bella or white button mushrooms, cleaned and diced
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 celery rib, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried)
- 1 tablespoon unsalted butter
- 1½ teaspoons coarse kosher salt, more to taste
- ½ teaspoon black pepper, more to taste
- 2 tablespoons all-purpose flour or potato starch
- 3 cups vegetable broth
- ½ cup dried lentils (brown or green)
- 1 medium (10 ounce) sweet potato, peeled and diced
- 1 tablespoon apple cider vinegar
Topping
- Egg wash (1 egg whisked together with 2 teaspoons of water)
Instructions
- Prepare Porcini Mushrooms: Soak the dried porcini mushrooms in warm water for about 20 minutes until softened, then drain, reserving the soaking liquid.
- Make Pie Dough: In a food processor or mixing bowl, combine all-purpose flour, sugar, and salt. Add cream cheese and cold diced butter, mixing until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into two disks and chill for at least 30 minutes.
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions, carrots, and celery; cook until softened, about 5 minutes. Add diced mushrooms and cook until they release moisture and start to brown.
- Add Flavorings: Stir in tomato paste and minced garlic; cook for 2 minutes. Mix in soy sauce, fresh thyme, butter, salt, and black pepper.
- Thicken Filling: Sprinkle flour or potato starch over vegetables; stir well to coat. Gradually add vegetable broth and reserved porcini soaking liquid, stirring continuously to prevent lumps.
- Add Lentils and Sweet Potato: Add dried lentils and diced sweet potato to the skillet. Bring mixture to a simmer, cover, and cook until lentils and sweet potatoes are tender, about 25-30 minutes.
- Finish Filling: Stir in apple cider vinegar. Adjust seasoning with extra salt and pepper as desired. Remove from heat and let cool slightly.
- Preheat Oven and Roll Dough: Preheat oven to 375°F (190°C). Roll out one disk of chilled dough to fit a 9-inch pie dish. Transfer dough to dish and trim edges.
- Assemble Pie: Pour filling into prepared pie crust. Roll out the second dough disk and cover the filling. Trim excess dough, pinch edges to seal, and cut slits for steam to escape. Brush the top crust with egg wash.
- Bake: Bake pie in the preheated oven for about 45-50 minutes until the crust is golden brown and filling is bubbly.
- Cool and Serve: Let the pot pie cool for at least 15 minutes before slicing and serving to allow the filling to set.
Notes
- This pot pie is vegetarian and can be made vegan by omitting the egg wash and cream cheese or substituting with plant-based alternatives.
- Soaking the dried porcini mushrooms adds a rich, umami depth to the filling. Do not discard the soaking liquid as it enhances flavor.
- Make sure the filling is not too wet before assembling to avoid a soggy crust.
- Leftover pot pie can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use potato starch instead of flour in the filling for a gluten-free thickener if desired, but the crust contains gluten.
