Vegan Mushroom Pot Pies

These vegan mushroom pot pies are individual ramekins of creamy sauteed mushrooms, peppers and peas under a golden puff pastry lid, ready in about an hour. They are the kind of hot, comforting dish you crave after a cold, rainy day, and they are surprisingly easy to make. Here is my recipe for vegan mushroom pot pies, healthy and yummy!

Do you ever come home after a long day when nothing sounds better than stuffing your face with a steaming hot dish full of carbs and good fats? That is exactly the mood these pot pies were made for. Even though pie now feels tied to dessert, in Medieval England pies were a common main course, filled with all sorts of meat and vegetables. So a savory mushroom pie is actually the original idea, and I urge you to try out this vegan mushroom pot pie recipe.

What goes into these mushroom pot pies

The filling starts with a base of onion and garlic, then sliced button mushrooms, and a mix of red, yellow and green bell peppers for color and sweetness. Frozen peas go in near the end so they stay bright. A spoonful of flour thickens everything into a creamy sauce, loosened with vegetable broth and a cup of milk. For the pot pies to stay vegan, reach for a plant-based milk here, such as soy or oat, which behave just like dairy in the sauce. Fresh thyme and rosemary carry most of the flavor, so use them fresh if you can. The lids are simply circles cut from a sheet of puff pastry, brushed with a little milk and finished with black sesame for a nice crunch.

A note on the mushrooms

This recipe uses button mushrooms because they are easy to find and cook down beautifully, but you do not have to stop there. Now you can choose between several kinds, but my philosophy is why pick one when you can use many types in the same dish? A handful of cremini, oyster or portobello alongside the buttons gives the filling more depth and a meatier bite. Whatever you use, slice them evenly so they cook at the same rate, and give them room in the pan so they brown rather than steam.

Why this method makes the sauce so creamy

The creaminess here comes from a simple roux technique. When you sprinkle the flour over the sauteed vegetables and cook it for a couple of minutes, the flour toasts and its starch is ready to swell once liquid hits it. Adding the broth and milk after that step, then simmering gently, lets those starches thicken the sauce evenly without lumps. Cooking the mushrooms first also matters: they release a lot of water, and letting that evaporate before you add flour keeps the filling thick rather than watery. Do not rush the final simmer, since a thick filling is what stops the pastry from going soggy underneath.

Tips for golden, flaky pot pies

• Let the filling thicken properly before you cap the ramekins. A runny filling will bubble up and soften the crust.
• Cut the pastry circles slightly larger than the ramekin rims so they seal over the edges.
• Brush the tops with a little milk for shine, and the black sesame will stick as it bakes.
• Cut a small slit or two in each lid so steam can escape and the pastry crisps evenly.
• Bake until the tops are deeply golden, about 35 minutes, and set the ramekins on a tray in case any filling bubbles over.

What to serve with mushroom pot pies

Because the pot pies are rich, I like to keep the sides light and fresh. A crisp salad such as this vegan a la russe Olivier salad balances the creamy filling, or start the meal with a warming bowl of vegan red lentil soup. If you are a mushroom lover, doubling down with a cream of mushroom soup with thyme first is never a bad idea. These pot pies also feel right at home on a holiday table, so they slot easily into a vegan Thanksgiving or vegan Christmas dinner spread.

Make ahead and storage

These are great for planning ahead. You can make the filling up to two days in advance and keep it covered in the fridge, then cap the ramekins with pastry and bake fresh when you want them. Baked pot pies keep for about three days in the fridge; reheat them in a hot oven rather than the microwave so the pastry crisps back up. If you want to freeze them, assemble but do not bake, wrap well, and bake straight from frozen with a few extra minutes. This mushroom filling is versatile too, so if you love it, try it another night folded into mushroom crepes or spooned over a brown rice mushroom pilaf. But if you want to put your whole character in this pie, I suggest you exercise some patience and make it yourself.

Either way, I hope you enjoy making this vegan mushroom pot pie! If you do give it a go, please rate the recipe below and leave a comment telling me which mushrooms you used and how golden your pastry tops turned out. I always love hearing your tweaks.

Vegan Mushroom Pot Pies

Creamy mushrooms, bell peppers and peas in a herbed sauce, baked under a golden puff pastry lid in individual ramekins. These vegan mushroom pot pies take about an hour from start to finish and are pure comfort food.

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Rate

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Choose Serving Size 4

Ingredients 

• 1 sheet puff pastry dairy-free; cut into 4 circles the size of your ramekins
• 1 cup plant-based milk unsweetened, such as soy or oat
• 1 Tbsp olive oil
• 1 onion finely chopped
• 2 cloves garlic crushed
• ½ cup red bell pepper chopped
• ½ cup yellow bell pepper chopped
• ½ cup green bell pepper chopped
• ½ peas frozen
• 1 cup button mushrooms sliced
• 1 cup vegetable broth or water
• 3 Tbsp flour
• 2 sprigs thyme fresh
• 2 tsp rosemary fresh, chopped
• 1 tsp black pepper
• 1 tsp salt
• 2 Tbsp black sesame seeds

Instructions

• Preheat the oven to 200°C (400°F).
• Heat the olive oil in a skillet over medium heat.
• Add the chopped onion and crushed garlic and sauté until translucent, about 4 minutes.
• Add the sliced mushrooms and cook, stirring, for about 5 minutes.
• Add the bell peppers and continue to cook for 4 more minutes.
• Sprinkle the flour over the vegetables and cook, stirring, for about 2 more minutes.
• Add the vegetable broth (or water) and stir to combine.
• Stir in the peas, then add the thyme, rosemary, black pepper and salt. Stir in the plant-based milk.
• Cover and cook on low for about 7 minutes, or until the mixture has thickened.
• Divide the filling between 4 ramekins. Top each one with a puff pastry circle, brush with a little plant-based milk and sprinkle with black sesame seeds.
• Bake for about 35 minutes, or until the tops are puffed and golden.

Notes

Use plant-based milk and a dairy-free puff pastry to keep these fully vegan. Let the filling thicken well before adding the pastry lids so the crust bakes up crisp. Best served warm, straight from the ramekins; leftovers keep in the fridge for up to 3 days and reheat well in the oven at 180°C.

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