Mushroom Pot Pie with Flaky Pastry Top
Mushroom Pot Pie with Flaky Pastry Top is a delightful comfort dish that brings warmth and joy to any table. Filled with a savory blend of earthy mushrooms, sweet peas, and creamy sauce, all encased in a buttery, flaky crust, this recipe is perfect for cozy dinners or impressing guests. Simple yet rewarding, it’s sure to become a family favorite on chilly evenings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Comfort food
Ingredients
Scale
- 2 cups mixed mushrooms (cremini and shiitake), chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- ½ cup heavy cream (or plant-based alternative)
- 1 cup frozen peas
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 sheet flaky pastry dough (store-bought or homemade)
- Salt and pepper to taste
- 2 tbsp butter for sautéing
Instructions
- Preheat the oven to 400°F (200°C) and prepare an oven-safe pie dish.
- In a large skillet over medium heat, melt butter. Add onions and sauté until translucent (about 3 minutes). Stir in minced garlic until fragrant.
- Add chopped mushrooms to the skillet and cook until soft (about 5 minutes). Season with salt and pepper.
- Pour in vegetable broth and heavy cream; simmer gently. Stir in frozen peas and thyme before removing from heat.
- Transfer the filling into the pie dish. Roll out the pastry dough to about ½ inch thick and cover the filling.
- Cut slits into the top for ventilation. Bake for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg