Creamy Mushroom Pot Pie with Flaky Crust

Name: Creamy Mushroom Pot Pie with Flaky Crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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)

Isabella

📖Life, Love, and Gastronomy 📖

Jump to Recipe

Creamy Mushroom Pot Pie with Flaky Crust a comforting, savory pot pie filled with tender mushrooms and vegetables in a rich, creamy sauce, all tucked under a golden, flaky crust. I love making this dish when I want something cozy and satisfying that still feels a bit special.

Why You’ll Love This Recipe

I always come back to this recipe when I want a hearty, plant-forward meal that doesn’t skimp on comfort. The rich mushroom filling brings deep umami flavor, while the creamy sauce ties everything together perfectly. The flaky crust gives just the right amount of texture, making every bite warm and indulgent. It’s perfect for weeknights or when I’m hosting vegetarian guests. Plus, I can easily make it dairy-free or use store-bought pie crust to save time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

Directions

I start by preheating the oven to 400°F (200°C).

Then I heat olive oil in a large skillet over medium heat and sauté the onion and garlic for about 3 minutes until they’re soft and fragrant.

I add mushrooms, carrots, and celery, cooking everything down for 8–10 minutes until the vegetables are tender and the mushrooms release their juices.

Next, I stir in the flour and cook for another 1–2 minutes to cook off the raw flour taste.

I slowly whisk in the vegetable broth, stirring constantly until it thickens into a smooth sauce.

Then I stir in the heavy cream and thyme, letting the mixture simmer for 3–4 minutes until creamy. I season everything with salt and pepper and remove it from the heat.

I transfer the mixture to a pie dish, then cover it with the crust, trimming and sealing the edges. A few slits on top let the steam escape.

After that I brush the top with a beaten egg to help the crust get that golden finish.

I bake it for 25–30 minutes until the crust is golden and the filling is bubbling. I let it cool for a few minutes before serving.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 320 kcal per serving

Variations

When I want to switch things up, I like using a mix of wild mushrooms for extra flavor. For a vegan version, I swap the heavy cream with coconut cream and skip the egg wash (a bit of plant-based milk works well instead). Sometimes I add frozen peas or a handful of spinach for more greens. If I have puff pastry on hand, it makes a wonderful crust alternative.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days. I usually reheat slices in the oven at 350°F until warmed through—it helps keep the crust crisp. The microwave works too, but the crust gets softer. If I want to make it ahead, I prepare the filling and refrigerate it, then assemble and bake the pie fresh when I’m ready.

Related Recipes:

FAQs

How can I make this pot pie vegan?

I use coconut cream instead of heavy cream and skip the egg wash. For the crust, I make sure to use a vegan-friendly dough or pastry.

Can I freeze the pot pie?

Yes, I freeze it before baking. I wrap it tightly and freeze it for up to 2 months. When I’m ready to bake, I go straight from the freezer to the oven, adding 10–15 minutes to the bake time.

What other vegetables can I use?

I sometimes use peas, spinach, corn, or green beans. It’s a great way to use up what I have in the fridge or freezer.

Do I need to precook the crust?

No, I don’t precook the crust. It bakes perfectly with the filling in the oven and gets golden and flaky.

Can I make mini versions?

Absolutely! I like using ramekins or a muffin tin for individual servings. I reduce the bake time to about 20 minutes or until the tops are golden and puffed.

Conclusion

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. Whether I’m feeding my family or just craving something cozy, this recipe always hits the spot.

📖 Recipe: