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
Scale
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.
