Description
A comforting vegetarian pot pie filled with tender mushrooms and vegetables in a rich, creamy sauce, topped with a golden, flaky crust.
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
