Description
This Creamy Mushroom Pot Pie with Flaky Crust is a comforting and hearty vegetarian dish featuring a rich mushroom and vegetable filling enveloped in a golden, buttery pie crust. Perfect for a cozy meal, it combines tender mushrooms, carrots, and celery simmered in a creamy thyme-infused sauce, all baked to perfection.
Ingredients
Scale
Vegetable 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
Pie 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 ensure it reaches the perfect temperature for baking the pot pie crust to a golden finish.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic for about 3 minutes until they become soft and fragrant, building the flavor base for the filling.
- Cook Vegetables: Add sliced mushrooms, diced carrots, and diced celery to the skillet. Cook for 8–10 minutes until the vegetables are tender and the mushrooms release their juices, which adds depth to the filling.
- Add Flour: Stir in the all-purpose flour and cook for an additional 1–2 minutes to cook out the raw flour taste, which helps thicken the sauce.
- Make Sauce: Gradually whisk in the vegetable broth, stirring constantly to avoid lumps. Continue cooking until the mixture forms a smooth, thickened sauce.
- Add Cream and Seasoning: Stir in the heavy cream and thyme. Let the mixture simmer for 3–4 minutes until creamy and well combined. Season with salt and pepper to taste, then remove from heat.
- Assemble Pie: Transfer the creamy vegetable mixture to a pie dish. Cover it with the pie crust, trim and seal the edges to prevent leakage, and cut slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the pie crust with beaten egg to give it a shiny, golden-brown finish after baking.
- Bake: Place the pie in the preheated oven and bake for 25–30 minutes until the crust is golden and the filling is bubbling, ensuring the pie is cooked through.
- Cool and Serve: Let the pot pie cool for a few minutes before serving to allow the filling to set and to avoid burns.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream.
- You can use homemade pie dough instead of refrigerated pie crust for a more rustic flavor.
- Fresh thyme provides the best flavor, but dried thyme can be used as a substitute.
- If you prefer a thicker filling, cook the sauce a bit longer until desired consistency is reached.
- Let the pie cool briefly before serving to prevent the filling from spilling out.
