Mushroom Pot Pie Recipe

Prepare mushrooms

Clean the mushrooms with a damp towel and trim stems. Slice larger mushrooms into 1/4-inch slices so the total yields about 6 cups sliced.

Sweat aromatics

In a large skillet or sauté pan over medium heat, heat the olive oil and 1 tablespoon of butter until shimmering. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add 1/2 teaspoon salt to help draw out moisture.

Cook mushrooms

Increase heat to medium-high, add remaining 2 tablespoons butter. Add the sliced mushrooms in a single layer (work in batches if necessary) and cook without stirring for 2 minutes to brown, then stir and continue cooking until mushrooms have released their liquid and most of it has evaporated, about 6–8 minutes total.

Add garlic and herbs

Reduce heat to medium. Add the minced garlic and chopped thyme and cook until fragrant, about 1 minute. Stir in the chopped parsley.

Make roux and deglaze

Sprinkle the 4 tablespoons of flour evenly over the mushrooms and vegetables; stir and cook for 1–2 minutes to remove raw flour taste. Gradually pour in 250 ml of the stock while stirring to form a smooth sauce, scraping up any browned bits from the pan. Continue adding the remaining stock in 250 ml increments, stirring and allowing the mixture to thicken slightly each time. Bring to a gentle simmer.

Finish gravy

Stir in the heavy cream, soy sauce, Worcestershire (if using), lemon juice, and the remaining salt and pepper. Simmer gently for 5–8 minutes until the gravy coats the back of a spoon and has a velvety texture. Taste and adjust seasoning with more salt, pepper, or a splash more lemon juice if needed.

Preheat oven and prepare dish

Preheat the oven to 200°C (400°F). Choose a 9-inch (23 cm) deep-dish pie dish or four 10–12 oz (300–350 ml) ramekins. Spoon the hot mushroom gravy filling into the prepared dish(es), leaving a little headspace under the rim for the pastry.

Prepare pastry

Roll or unfold the puff pastry/pie dough to cover the dish(es). If using one large pie, cut pastry into a circle slightly larger than the dish. For individual dishes, cut squares or circles to cover each. Brush the rim of the dish with a little water or beaten egg to help seal. Place the pastry over the filling and crimp or press to seal the edges. Trim excess pastry and cut a few small vents in the top to release steam.

Egg wash and finish

Whisk the beaten egg with 1 teaspoon milk. Brush the top of the pastry evenly with the egg wash and sprinkle with coarse sea salt for texture.

Bake

Place the pie or ramekins on a baking sheet to catch any drips. Bake in the preheated oven for 25–35 minutes for a large pot pie (or 18–22 minutes for individual pies), until the pastry is puffed and golden brown and the filling is bubbling at the vents.

Rest

Remove from oven and let rest for 8–10 minutes to thicken and cool slightly before serving.

Sprinkle the finished pot pie with the chopped parsley and a crack of black pepper. Serve warm. Leftovers can be refrigerated for up to 3 days; reheat covered at 175°C (350°F) until warmed through.