November 1, 2024
Mushroom Pot Pie
Everybody will fall in love with this delicious and easy Mushroom Pot Pie! Creamy sauce, herby mushrooms, flaky crust, and a mix of veggies will be the star of any holiday dinner table!
Table of Contents
ingredients step-by-step instructions tips and faqsMushroom Pot Pie
Even before I was vegan, I always loved the idea of having a plant-based option at our Holiday dinners, and this mushroom pot pie is the perfect addition to your menu! It’s rich and decadent, yet easy to prepare and cost-effective, too — so it’s not really cutting into your time or your holiday budget! Perfect for a festive dinner, this pot pie is a savory masterpiece that will wow vegans and non-vegans alike!
Grab a drink and let’s make the most delicious vegan mushroom pot pie!
What Goes in Mushroom Pot Pie
(for the full list of ingredients, please see the recipe card at the bottom of this blog post)
Fresh mushrooms and veggies, a handful of herbs & pantry staples, and some puff pastry dough are essentially all it takes to make this delicious dish! Here’s what you’ll need:
- Mushrooms: I like to soak dried porcinis mushrooms and use that soaking liquid in the pot pie mixture. Doing so adds richness and a kick of umami to the final dish! For the fresh mushrooms, I like to use a mixture of 2 to 3 different varieties, but you’re more than welcome to use just 1! The variety of mushrooms I used was oyster, cremini, and portobello, but again – use whatever you have access to! I’ve made this dish with just white button mushrooms before and as long as you use a good quality broth and lots of herbs, this will come out DELICIOUS!
- Veggies: I like to keep it simple and classic with onions, carrots, celery, and garlic! For some added greens, I also toss in some lacinato kale! It’s fibrous, so it holds up beautifully when baking and reheating!
- Fresh Herbs: the usual suspects here: thyme, oregano, and parsley. Don’t skip these as they add lots of flavor to the end result!
- Vegetable broth: I typically buy this in paste, cube, or powder bouillon form, then mix with water to create a very flavorful broth. I can find it at most grocery stores on Amazon. My favorite brands are Better Than Bouillon vegetable bouillon paste, Knorr vegetable bouillon cubes, and BOU vegetable bouillon cubes.
- Non-dairy milk: preferably extra-creamy! I really love this this Silk Extra Creamy Oat Milk and this Chobani Extra Creamy Oat Milk for this recipe!
- Puff pastry: Many store-bought brands of puff pastry are accidentally vegan, but always make sure to check the ingredients! My go-to is Pepperidge Farm as it’s readily available at most grocery stores! If you’re unable to find puff pastry (my local grocery stores often sell out during the holiday seasons), you can sub for phyllo dough.
How To Make Mushroom Pot Pie
A little sauté of the mushrooms and veggies and then a bake is basically all you need to do to make this easy Mushroom Pot Pie! Here’s how to make it in just a few simple steps!
1. Preheat your oven and rehydrate the porcini mushrooms:
Preheat the oven to 400°F. Rehydrate the dried mushrooms in 1 cup of boiling hot water for 20 minutes. Once rehydrated, slice thinly. Reserve the soaking water and set both aside.
2. Sauté:
Heat some oil in an oven safe skillet over medium heat. Once the oil is hot, add the fresh and rehydrated mushrooms, season with salt and pepper and cook, stirring often, until most of the moisture cooks out of the mushrooms. Add the veggies, garlic, and herbs, and continue to cook, stirring often, until the onions are translucent, and the garlic is fragrant. Next, add the vegan butter and once it’s melted, sprinkle in the flour. Mix to coat and cook for 2 to 3 minutes.
3. A quick simmer and some fresh kale:
Pour in the reserved porcini soaking liquid, vegetable broth, and non-dairy milk, mixing to combine. Toss the kale into the skillet in batches, mixing to incorporate. Once the kale is coated, increase the heat to medium-high. Once at a simmer, reduce the heat to medium-low and simmer until it thickens and reduces by about a third.
4. Puff pastry time!
Meanwhile, melt some vegan butter in a small heat-proof bowl in the microwave for 10 to 15 seconds. Roll the puff pastry out onto a clean, lightly floured surface and it into 3 to 4-inch squares. You should get about 16 to 18 squares. Place the puff pastry squares in an even layer over the pot pie mixture, slightly overlapping each one.
5. Finish it off in the oven, serve, and enjoy!
Brush the tops with the melted vegan butter and bake until the pastry if golden-brown and the filling is bubbly, 20 to 30 minutes. Garnish with fresh parsley and enjoy!
Tools You Need
More Vegan-Friendly Holiday Recipes to Make This Season
- Chick’n Pot Pie Puff Pastry Shells
- Spinach Artichoke Dip
- Meaty Potato Skillet Gratin
- French Onion Soup
- Cheesy Potato Casserole
Tips and FAQs
- Choose Your Mushrooms – Use a variety for the best flavor, but feel free to substitute with your favorites.
- Make It Creamy – Use an “extra-creamy” unsweetened non-dairy milk for a velvety sauce.
- Substitute Puff Pastry – Use phyllo dough or even a pie crust if you prefer a more traditional pie.
Can I make this mushroom pot pie ahead of time?
Yes! Prepare the filling in advance and store it in the refrigerator for up to 2 days. When ready to bake, top with puff pastry and proceed with baking instructions.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the crust crispy.
Can I freeze this mushroom pot pie?
Absolutely! Freeze the filling separately, and top with fresh puff pastry when you’re ready to bake.
Mushroom Pot Pie for the Holiday Win!
I hope you love this Mushroom Pot Pie as much as I do! If you give it a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Mushroom Pot Pie
Ingredients
- 0.5 oz dried porcini mushrooms
- 2 tablespoons avocado oil
- 2 pounds assorted fresh mushrooms (I used a variety of oyster, cremini, and portobello, sliced thinly)
- 1½ teaspoon kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
- 1 white onion, minced (about 1 ½ cups)
- 2 carrots, minced (about 1 cup)
- 2 celery stalks, minced (about 1 cup)
- 10 cloves fresh minced garlic
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced oregano
- 1 tablespoon fresh minced parsley, plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 6 tablespoons vegan butter, divided
- 4 tablespoons all-purpose flour
- 1 cup vegetable broth
- ¾ cup unflavored and unsweetened non-dairy milk, preferably “extra-creamy”
- 1 puff pastry sheet, thawed
Instructions
- Preheat the oven to 400°F.
- Rehydrate the dried mushrooms in 1 cup of boiling hot water for 20 minutes. Once rehydrated, slice thinly. Reserve the soaking water and set both aside.
- Heat the oil in an oven safe skillet over medium heat. Once the oil is hot, add the fresh and rehydrated mushrooms, season with salt and pepper and cook, stirring often, until most of the moisture cooks out of the mushrooms, 8 to 10 minutes. (note: you may need to sauté the mushroom in 2-3 batches, depending on how big your pan is)
- Add the onion, carrots, celery, garlic and herbs. Season with the garlic powder, onion powder, and paprika, and continue to cook, stirring often, until the onions are translucent, and the garlic is fragrant, 2 to 3 minutes.
- Add 4 tablespoons of the vegan butter and once it’s melted, sprinkle in the flour. Mix to coat and cook for 2 to 3 minutes.
- Pour in the reserved porcini soaking liquid, vegetable broth, and non-dairy milk, mixing to combine. Toss the kale into the skillet in batches, mixing to incorporate. Once the kale is coated, increase the heat to medium-high.
- Once at a simmer, reduce the heat to medium-low and simmer until it thickens and reduces by about a third. Taste and adjust seasonings, if necessary.
- Meanwhile, melt the remaining 2 tablespoons of butter in a small heat-proof bowl in the microwave for 10 to 15 seconds, or until it’s melted.
- Roll the puff pastry out onto a clean, lightly floured surface and it into 3 to 4-inch squares. You should get about 16 to 18 squares. Place the puff pastry squares in an even layer over the pot pie mixture, slightly overlapping each one. Brush the tops with the melted vegan butter and bake until the pastry if golden-brown and the filling is bubbly, 20 to 30 minutes.
- Garnish with fresh parsley and enjoy!
