Creamy Mushroom Pot Pie with Flaky Crust
This Creamy Mushroom Pot Pie is one of my favorite ways to enjoy a comforting meal without too much fuss. It’s flexible, hearty, and always delivers on flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 12 oz cremini or white mushrooms sliced
- 2 carrots diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet refrigerated pie crust or homemade pie dough
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for about 3 minutes until soft and fragrant.
- Add mushrooms, carrots, and celery. Cook for 8–10 minutes until vegetables are tender and mushrooms release their juices.
- Stir in the flour and cook for another 1–2 minutes to remove raw flour taste.
- Gradually whisk in the vegetable broth, stirring constantly until a smooth sauce forms and thickens.
- Add heavy cream and thyme, let simmer for 3–4 minutes until creamy. Season with salt and pepper. Remove from heat.
- Transfer the mixture to a pie dish. Cover with the crust, trim and seal the edges. Cut slits on top for steam to escape.
- Brush the top with beaten egg if using.
- Bake for 25–30 minutes until crust is golden and filling is bubbling.
- Let cool for a few minutes before serving.
Notes
- Use coconut cream and skip the egg for a vegan version.
- Store leftovers in the fridge for up to 3 days.
- Reheat in oven at 350°F to keep crust crisp.
- Can be frozen before baking; bake directly from freezer with extra 10–15 minutes.
- Add other vegetables like peas, spinach, or corn for variety.