Rich And Flavorful Mushroom Pot Pie Recipe (Vegetarian)

June 22, 2023 Post a Comment

Vegetarian Pot Pie {Mushroom Pot Pie} Savory Simple Recipe Stuffed mushrooms, Pot pie from www.pinterest.com

If you’re looking for a delicious, easy-to-make, vegetarian meal that’s sure to please everyone in the family, look no further than this Mushroom Pot Pie recipe! This dish is loaded with tender mushrooms, flavorful herbs, and a creamy sauce all tucked inside a flaky crust. You’ll love the rich, comforting flavor of this dish and the fact that it’s totally vegetarian!

Description

This Mushroom Pot Pie is a delicious vegetarian dish that’s sure to please everyone in the family! It’s loaded with sautéed mushrooms, herbs, and a creamy sauce all tucked inside a flaky pie crust. It’s a great way to get everyone to eat their veggies in a comforting, flavorful meal. Plus, it’s easy to make and can be prepared ahead of time for an easy weeknight dinner!

Prep Time

This Mushroom Pot Pie takes about 20 minutes to prepare. You can save time by prepping the ingredients ahead of time, such as chopping the mushrooms, pre-cooking the potatoes, and measuring out the other ingredients. This will make the assembly of the dish much faster!

Cook Time

This dish takes about 40 minutes to cook. The filling will need to simmer for about 20 minutes, and then the entire dish will need to bake for about 20 minutes. The pie crust will be golden brown when it’s done baking.

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 pound mushrooms, chopped
2 large potatoes, peeled and diced
3 tablespoons all-purpose flour
2 cups vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup heavy cream
1 9-inch unbaked pie crust

Instructions

Preheat oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for 5 minutes, stirring occasionally.
Add mushrooms and potatoes to the skillet, and cook for an additional 5 minutes, stirring occasionally.
Add the flour and stir to coat the vegetables. Cook for 1 minute.
Add the vegetable broth, thyme, oregano, black pepper, and salt. Stir to combine, and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Add the heavy cream to the skillet and stir to combine. Cook for 5 minutes, stirring occasionally.
Pour the mushroom mixture into the unbaked pie crust. Place the pie on a baking sheet and bake for 20 minutes, or until the crust is golden brown.
Let cool before serving.

Equipment

Large skillet
9-inch pie plate
Baking sheet

Notes

This recipe is easily adaptable to different types of mushrooms, such as shiitake, cremini, or portobello. You can also add other vegetables to the filling, such as carrots, celery, or peas. Feel free to get creative and make this dish your own!

Nutrition: Per Serving

Calories: 473
Fat: 29g
Carbohydrates: 41g
Protein: 11g
Sodium: 645mg
Fiber: 4g

Recipe Tips

This dish is great for meal prep! Just assemble the dish, cover it with foil, and refrigerate it for up to 3 days before baking. You can also freeze it for up to 3 months.
If you’d like to make this dish vegan, you can substitute the heavy cream with a vegan cream substitute.
For a crispier crust, brush the top of the crust with an egg wash before baking.
If you’d like to add some extra protein to the dish, you can add cooked quinoa, lentils, or tofu.

This Mushroom Pot Pie recipe is a delicious, easy-to-make, vegetarian dish that’s sure to please everyone in the family. It’s loaded with tender mushrooms, flavorful herbs, and a creamy sauce all tucked inside a flaky crust. Plus, it’s a great way to get everyone to eat their veggies in a comforting, flavorful meal. Give this dish a try tonight and let us know what you think in the comments below!