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Creamy Mushroom Pot Pie with Puff Pastry Recipe

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4.1 from 14 reviews

This Mushroom Pot Pie is a comforting and hearty vegetarian dish featuring a savory mix of various mushrooms, kale, and vegetables enveloped in a flaky puff pastry crust. It combines rich flavors from sautéed mushrooms, creamy filling, and aromatic herbs, perfect for a satisfying main course.

Ingredients

Mushrooms and Vegetables

  • 4 tablespoons olive oil
  • 2 pounds mixed mushrooms (portobello, cremini, white button, shiitake, oyster), cut into 1-inch chunks (about 10 cups)
  • 1 yellow onion, finely chopped
  • 1 cup diced peeled carrots (about 2 medium carrots), cut into ½-inch pieces
  • 4 cloves garlic, minced
  • 3 cups chopped kale, stems removed

Fats and Flour

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour, plus more for dusting
  • ¾ cup heavy cream, plus 1 tablespoon for the egg wash
  • 1 sheet puff pastry (about 9 ounces), thawed
  • 1 egg

Liquids and Seasonings

  • 1 tablespoon tomato paste
  • 1 cup vegetable stock
  • 1½ cups beef stock or vegetable stock
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1 tablespoon soy sauce, plus more to taste
  • Salt and black pepper, to taste

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C) to prepare for baking the pot pie.
  2. Brown the mushrooms (first half): Heat 2 tablespoons olive oil in a large, 12-inch ovenproof skillet over medium-high heat. Add half of the mushrooms, season with salt and pepper, and cook undisturbed for about 3 minutes until browned. Stir and cook for another 3 minutes until browned on all sides. Transfer to a medium bowl.
  3. Brown the mushrooms (second half): Add remaining 2 tablespoons olive oil to the skillet and repeat the browning process with the rest of the mushrooms. Transfer them to the bowl as well.
  4. Sauté the vegetables: Reduce heat to medium and melt butter in the same skillet. Add the chopped onion and diced carrots, cooking about 5 minutes until they begin to soften.
  5. Add garlic and tomato paste: Stir in the minced garlic and cook just 30 seconds until fragrant. Add tomato paste and cook for another minute. Sprinkle in the flour and stir continuously for 1 minute to form a roux.
  6. Make the filling: Add kale, 1 cup vegetable stock, lemon juice, remaining 1½ cups beef or vegetable stock, dried thyme, and soy sauce to the skillet. Season with salt and pepper. Cook for about 3 minutes, stirring occasionally, until kale starts to soften.
  7. Stir in the cream: Pour in the heavy cream and stir until well combined, creating a creamy filling base.
  8. Add mushrooms back in: Return the browned mushrooms to the skillet and mix well into the filling. Taste and adjust seasoning with additional soy sauce, salt, and pepper if needed.
  9. Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry sheet until it is large enough to cover the skillet. Trim edges into a neat circle if necessary.
  10. Top the pot pie: Carefully place the puff pastry over the mushroom filling in the skillet. Crimp the edges with a fork to seal. Gently score a striped pattern on the pastry with a paring knife, being careful not to cut through completely.
  11. Brush with egg wash: Whisk the egg and 1 tablespoon heavy cream together. Lightly brush this mixture over the puff pastry for a golden, shiny crust.
  12. Bake: Place the skillet on a baking sheet and bake in the preheated oven for about 30 minutes or until the pastry is puffed and golden brown. Remove and let rest for 10 minutes before serving.

Notes

  • Use a variety of mushrooms for the richest flavor and texture.
  • The recipe can be made fully vegetarian by using vegetable stock in place of beef stock.
  • Ensure your skillet is ovenproof before using it in the oven.
  • The egg wash helps achieve a beautiful golden crust but can be omitted for a vegan alternative (also substitute butter and cream accordingly).
  • Resting the pot pie after baking helps the filling set and prevents burning your mouth on hot filling.

Find it online: https://recipeplenty.com/creamy-mushroom-pot-pie-with-puff-pastry-recipe/