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This rich and wholesome vegetarian pot pie is filled with a mushroom gravy in a homemade flaky crust. It’s so good, it’s worth all the carbs!
To me, winter is all about warm cozy comfort foods and I can’t think of many foods that are more warm and cozy than a vegetarian pot pie! This particular pot pie is filled with a rich mushroom gravy and served in a flaky crust. The flavors are warm, wholesome and certainly not low carb. But I promise, it is worth all the carbs!
You can make this recipe over the course of an afternoon or in stages throughout a couple of days. It’s really up to you and how much time you have. I chose to make this over a couple of days and I loved the slower process.
Also, this vegetarian pot pies recipe might look longer and more complicated than it really is. That is because when I write out the instructions I try to be very detailed and take it step by step. This is how I like to read instructions. If you are reading this and you feel the instructions are too much or unnecessarily long, kindly let me know. I would love your feedback!
Vegetarian Pot Pie Variations
I made this pot pie as part of my personal Great British Baking Show challenge. Within that challenge I made the pie dough from scratch. It’s not as much work as you might think, but I totally get why you would prefer alternative. Below are a couple of variations on crusts and bakeware that you can use to modify the recipe to fit your lifestyle.
Variations – Crusts
When it comes to baking pies there are several different ways to crust a pie. For these instructions I am writing out two basic pot pie variations, double crusted and top crusted.
- Variation #1, Double crusted – the bottom and the top of the pie are crusted. A traditional American apple pie are examples of double crusted pies.
- Variation #2, Top crust – Just the top of the pie has a crust. A skillet meat or pot pie would be an example.
I chose to make to my mushroom pot pie double crusted. The upside was I had the rich pot pie I was craving. However the down side was it only made three pot pies. If you would like a larger pot pie I recommend making the gravy and adding extra fillings in a skillet. Than baking the pot pie with just a top crust in the oven.
Variations – Types of Crusts
Here are a couple of pie variations to choose from:
- Make the crust using the recipe below. The upside is this crust is homemade with no preservatives or funky ingredients.
- Buy a frozen pie crust at the store. If your a vegetarian check the ingredients. Often these crusts are made with lard.
- Use a phyllo dough as a crust. You can use phyllo dough on top or as a double crusted pie. Be sure to use butter or cooking spray in between the layers for the full flake.
- Top with store bought biscuits or my homemade Perfect Biscuit Recipe
Variations – Individual Pot Pie Bakeware Options
If your like me you don’t have tons of random bakeware sitting around for that one time you bake something. In those cases instances you have a couple of options.
- Ramekins – Large ceramic ramekins work great for this. Depending on your preference you can top or double crust your pot pie
- Ceramic bakeware – There are many options on amazon, such as these or these. You can also try your luck at a thrift store. The ceramic pots in the picture I found at Good Will for $2 each and I love them.
- Enameled cast ironed dutch ovens – I would recommend using a 1.5 quart pot for this recipe. There are lots of cute options on Amazon.
- Tin foil – If your not sure you want to invest in bakeware I totally understand. There is always the tin foil options such as these.
Amazon Affinity Links
Great British Baking Show Bake
Season 1, Episode 5, Showstopper – Pastry
I am so excited to reach the pasty point in the challenge. I have always wanted to make pastry, but I was too afraid to try. After watching 10 seasons of the Great British Baking Show, I knew I could successfully make a pastry, I just needed a reason to try.
When this challenge came around I was so excited to roll my sleeves up. I spent weeks researching the perfect savory pie. Being a vegetarian I felt as though I was limited. Than, I decided to make a mushroom pot pie. I was so excited about this recipe that I no longer felt limited.
When I sat down to eat , I could not believe how good this mushroom pot pie was. Like as in the best best thing I can remember eating in ages. It did take a lot of time to make, but that was because I had my heart set on trying a recipe I found in Bon Appetit. The recipe was complex. I took my time and made it over three days. I am glad I did because I thoroughly enjoyed the process.
Even better, no soggy bottoms!
Count: 12 down, 266 to go!
Vegetarian Pot Pies with Mushrooms and Thyme
Equipment
- Oven safe skillet, ramekins or other individual pot pie containers such as tin foil, small ceramaic bowls, small enameled cast iron, etc.)
Ingredients
Pie Crust/Dough
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 cup butter diced into small pieces
- 1 large egg
- 1 tbsp while vinegar
Mushroom Gravy
- 2 tbsp olive oil
- 5 tbsp butter – unsalted and divided
- 1 medium onion – diced
- 1 tbsp tomato paste
- 1 pound button or crimini mushrooms – stemmed and sliced
- 1/2 cup dry sherry
- 4 cups vegetarian broth
- 1/4 cup dried porcini mushrooms
- 3 tbsp all purpose flour
Filling
- 1/2 bulb fennel
- 1 cup pearl onions – pealed
- 3 tbsp unsalted butter – divided
- salt and pepper to taste
- 2 sprigs thyme
- 8 oz oyster or wild mushroom combination
Assembly
- Flour – dusting
- 1 large egg
- flaky sea salt
Instructions
Step One: Pie Crust/Dough
- Whisk flour and salt in a large bowl to ensure even distribution of salt throughout the flour.
- Work in butter with your fingers until only pea-size pieces remain. *You will want to do this quickly to ensure the butter stays cold. The cold butter creates the flakes in the dough.
- Combine egg, vinegar, and ⅓ cup ice water in a small bowl and drizzle over flour mixture. You will want to work quickly. the dough should be shaggy.
- Move the shaggy dough to a work surface. Work just enough to form a ball with no dry spots. Be careful not to overwork the dough and fully incorporate the butter.
- Wrap in plastic wrap and store in the refrigerator for at least two hours.
- The dough can be stored in the refrigerator for up to three days.
Step Two: Mushroom Gravy
- Heat oil and 2 Tbsp. butter in a medium saucepan over medium heat.
- Add the onion and cook until they are very soft, about 10–12 minutes.
- Stir in the tomato paste until the onions are completely coated. Cook for an additional minute.
- Add button mushrooms and cook 12–15 minutes. During this time only stir the mushrooms 2 – 3 times, allowing them to brown.
- Add sherry and cook for five minutes, until the sherry has almost completely evaporated.
- Add the vegetable broth and porcini mushrooms and cook for one hour, until the liquids have reduced by half.
- Pour the mushrooms into a strainer, separating the mushrooms from the liquid. Press down on the mushrooms to squeeze as much liquid as possible out of them. Than discard the mushrooms and save the liquid broth.
- Heat remaining 3 Tbsp. butter in a large saucepan over medium heat.
- Using a whisk, continually whisk in flour to avoid lumps until there is a nutty smell, about 4 minutes.
- USE CAUTION HERE: Slowly add 1/4 mushroom broth. The flour and butter mixture will rapidly increase bubbling. Continue to add in the remaining mushroom broth slowly while whisking vigorously. *This step is similar to making caramel.
- Simmer for one minute and then remove from heat.
- Mushroom gravy can be refrigerator in a covered container for three days.
Step Three: Filling and Assembly
- Preheat oven to 425 degrees.
- In a small saucepan over medium high heat, combine, fennel, pearl onions, 1 tablespoon of butter, 1 cup of water, a dash of salt and pepper. Bring to a boil. Than reduce heat and cover for 5 minutes.
- Uncover and cook for 15 – 18 minutes until the liquid has evaporated. Let cool
- Heat remaining 2 Tbsp. butter in a large skillet over medium.
- Add thyme sprigs and mushrooms, stirring occasionally, until mushrooms are browned and tender, 6–8 minutes. Let cool and remove the thyme.
- Mix mushroom gravy in with the filling. This will be referred to as the filling below.
Variation #1 – Double Crusted Pot Pies
- Beat the large egg and add a pinch of salt. Set aside.
- Lightly dust a flat surface.
- Remove the dough from the refrigerator.
- Divide the dough and filling according to the number of pie dishes you wish to fill.
- For each pie, roll the dough into two pieces, one to form the bottom and the sides and the other to go on top. The dough should be an 1/4 inch thickness and about 1/2 an inch larger for both pieces.
- Place the dough around the inside of the individual pie dish and leave the 1/2 hanging over the side.
- Fill the inside of the pot pie with the gravy mushroom filling mixture.
- Top the the pie with the second piece of rolled out dough and then pinch the sides together.
- Cut the three to four vent slats in the top.
- Repeat until all pies are filled.
- Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed. About 25–35 minutes.
- This recipe should make 2 – 3 double crusted pies depending on the size of the bakeware.
Variation #2 – Top Crusted Pot Pies
- Beat the large egg and add a pinch of salt. Set aside.
- Lightly dust a flat surface.
- Remove the dough from the refrigerator.
- Roll out to a 1/4 inch thickness.
- Place the filling in an oven proof skillet.
- Top the skillet with the rolled out dough. You can cramp the edges for a visual look.
- Cut three to four slats in the top of the dough to vent the heat.
- Bake at 425 for 25 – 35 minutes, until the top is domed and golden brown.
Looks so good