While I love sunny summer weather, by the time August rolls around I’m usually pretty ready for fall. I’m a big fan of all things cozy, so I always look forward to the changing of the seasons and all that comes with it: cooler weather, warm sweaters, and comfort food being among my favorites. As much as I love fresh salads and bright desserts, classic comfort food that nourishes both your body and your soul will always be my favorite thing to cook. And in my opinion, this Mushroom Pot Pie is everything comfort food should be.

For this Mushroom Pot Pie, mushrooms, carrots, and shallots are cooked in a delicious, flavorful gravy. Red wine, tomato paste, and fresh thyme help build this super savory gravy that makes a perfect base for the pot pie. The mini pies are topped with puff pastry and baked to perfection. I always use store bought puff pastry, but if you’d like to make it from scratch then more power to you!

I’m quite a bit of a homebody. To me, nothing sounds better than a leisurely Sunday afternoon spent preparing this Mushroom Pot Pie. Sundays are my Labor of Love cooking and baking days. Weeknights are too hectic to make a pot pie, which needs time to cook and let the flavors develop. And Saturdays are for getting out of the house and being social so I don’t turn into too much of a hermit! So I save all my bigger kitchen projects for Sundays.

Related Recipes

Looking for more cozy comfort food? If you like tamales, you’ll love this Braised Beef Tamale Pie. It’s even easier to make than conventional tamales, since you don’t need to shape many individual tamales. Plus, the Ancho sauce on the braised beef is out of this world — I put it on everything!

Maybe you’d like to try a new take on a Southern classic; in that case, check out these Spicy Shrimp with White Cheddar Grits.

And of course, desserts made with love will always be the ultimate comfort food. My mom’s Best Ever Peanut Butter Cookies recipe is a classic that I love returning to. This cookie recipe is absolutely foolproof!

Print Pin 5 from 1 vote Mushroom Pot Pie Hearty vegetarian pot pie topped with flaky puff pastry. Prep Time 45 minutes Cook Time 20 minutes Total Time 1 hour 5 minutes Servings 4 Ingredients 1 sheet puff pastry thawed according to package

3 tablespoons olive oil

2 tablespoons butter

1 pound cremini mushrooms stems removed and quartered

2 shallots thinly sliced

3 medium carrots peeled and sliced

3 cloves garlic minced

1 tablespoon tomato paste

1/4 cup all purpose flour

1/2 cup dry red wine

1 bay leaf

2 springs fresh thyme

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cup vegetable broth

1 egg beaten Instructions Heat 2 tablespoon olive oil and 2 tablespoons butter in a large Dutch over medium high heat.

Add mushrooms and cook, stirring occasionally, until mushrooms are well browned and liquid has reduced, about 8-10 minutes. Remove cooked mushrooms and set aside.

Add remaining 1 tablespoon olive oil to the Dutch oven. Add shallots and carrots, and cook until softened, about 3-5 minutes. Add garlic and tomato paste, and cook until fragrant, about 1-2 minutes. Add flour and cook an additional minute, stirring to coat vegetables evenly in flour.

Add red wine and cook until reduced, 1 minute. Be sure to scrape up any bits that stick to the bottom of the pot.

Add bay leaf, thyme, salt, pepper, and vegetable broth. Bring to a simmer, and let simmer, covered, for 20 minutes. Meanwhile, preheat oven to 400F. Place 4 small ramekins onto a baking sheet.

Cut puff pastry into circles big enough to fit over top the ramekins.

Once filling has reduced, remove bay leaf and thyme sprigs, and stir in cooked mushrooms.

Divide filling evenly between the ramekins. Top each ramekin with a circle of puff pastry. Brush the puff pastries with the beaten egg.

Place ramekins on a baking sheet, and bake for 20 minutes, or until puff pastry is cooked and golden brown.

Let cool 5-10 minutes before serving.

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