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Mushroom Pot Pie

Mushroom Pot Pie combines browned mushrooms, vegetables, kale, and a creamy savory sauce.
The filling is topped with flaky puff pastry and baked until golden and crisp.
It makes a comforting vegetarian dinner in about 1 hour.
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Prep Time 25 minutes
Course Dinner, Main Course
Cuisine American-inspired

Ingredients
  

  • 4 tablespoons olive oil
  • 2 pounds mixed mushrooms cut into 1-inch chunks
  • 4 tablespoons unsalted butter
  • 1 yellow onion finely chopped
  • 1 cup diced peeled carrots
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • ¼ cup all-purpose flour plus more for dusting
  • 3 cups chopped kale stems removed
  • 1½ cups vegetable stock
  • 1½ cups additional vegetable stock
  • 1 teaspoon dried thyme
  • 1 tablespoon soy sauce plus more to taste
  • ¾ cup heavy cream
  • 1 sheet puff pastry about 9 ounces, thawed
  • 1 egg
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Heat 2 tablespoons of olive oil in a large 12-inch ovenproof skillet over medium-high heat.
  • Add half of the mushrooms and season with salt and pepper. Cook without stirring for about 3 minutes, until browned. Stir and continue cooking for another 3 minutes, or until browned on multiple sides. Transfer to a bowl.
  • Add the remaining 2 tablespoons of olive oil and cook the remaining mushrooms in the same way. Transfer them to the bowl with the first batch.
  • Reduce the heat to medium and melt the butter in the skillet.
  • Add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
  • Add the garlic and cook for about 30 seconds, until fragrant.
  • Stir in the tomato paste and cook for 1 minute.
  • Sprinkle in the flour and cook for another minute, stirring constantly.
  • Add the kale, vegetable stock, thyme, and soy sauce. Season with salt and pepper. Cook for about 3 minutes, until the kale begins to soften.
  • Stir in the heavy cream and cook until the mixture becomes creamy and slightly thickened.
  • Return the browned mushrooms to the skillet and stir until everything is evenly combined. Taste and adjust with additional soy sauce, salt, and black pepper as needed.
  • Roll the puff pastry out on a lightly floured surface until it is large enough to cover the skillet. Trim it into a rough circle if necessary.
  • Carefully place the pastry over the mushroom filling. Crimp the edges with a fork if desired.
  • Gently score a decorative pattern across the pastry using a paring knife, being careful not to cut completely through the dough.
  • Whisk the egg with 1 tablespoon of heavy cream. Lightly brush the mixture over the puff pastry.
  • Place the skillet on a baking sheet to catch any bubbling filling. Bake for about 30 minutes, or until the pastry is puffed and deeply golden.
  • Remove from the oven and let the Mushroom Pot Pie rest for 10 minutes before serving.

Notes

Serve this creamy mushroom pie with a crisp green salad, roasted vegetables, or steamed green beans for a complete meal.
For a lighter version, you can reduce the amount of heavy cream and replace part of it with additional vegetable stock. For a heartier filling, add peas or finely diced potatoes, making sure they are cooked until tender before the pastry goes on top.
If you do not have a large ovenproof skillet, prepare the filling in a regular pan and transfer it to a suitable baking dish before adding the puff pastry.