I remember the first time I made this Mushroom Pot Pie. It was a rainy Sunday, the kind of day that begs for something deeply comforting to fill the kitchen with warmth. As I sautéed the onions and garlic, that savory, earthy aroma began to weave through the house, promising something special. When I pulled the golden, flaky-topped pie from the oven, the collective “wow” from my family was all the review I needed. This isn’t just a recipe; it’s a hug in a dish, a ritual of coziness that I turn to again and again when I want to feed both body and soul. It’s become my go-to for impressing guests and treating my own family, and now, I’m so excited to share every detail with you.
Ingredients
- 2 tablespoons olive oil (or butter for a richer flavor)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ pounds mixed mushrooms (like cremini, shiitake, and oyster), cleaned and sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- ⅓ cup all-purpose flour
- ½ cup dry white wine (like Sauvignon Blanc)
- 2 cups vegetable broth
- 1 cup whole milk or heavy cream
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- 1 tablespoon soy sauce or tamari (trust me, don’t skip this!)
- 1 cup frozen peas
- 1 sheet puff pastry or pie crust, thawed
- 1 egg, beaten (for egg wash)
- Salt and black pepper to taste
A note on the ingredients: The mix of mushrooms is key for depth of flavor—using just one type can make the filling a bit flat. I’ve tried it. The soy sauce is my secret weapon; it doesn’t make it taste like soy sauce, but it amplifies the savory, meaty quality of the mushrooms in a way salt alone can’t. If you don’t cook with wine, just use an extra ½ cup of broth. And for the pastry, I’ve used both homemade pie crust and store-bought puff pastry; both are fantastic, but the puff pastry gives a show-stopping, buttery lift that I personally adore.(See the next page below to continue…)