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Mushroom pot pie viewed from above with one portion removed to show the vegetable filling
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Mushroom Pot Pie Recipe

A vegetarian mushroom, carrot, and pea filling in a creamy milk gravy beneath a homemade butter pastry lid, with no bottom crust.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Filling cooling and pie resting 45 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Calories: 408
Ingredients Equipment Method Video Notes

Ingredients
  

  • 190 g all-purpose flour for the pastry
  • 1/4 teaspoon fine salt 1.5 g, for the pastry
  • 113 g unsalted butter cold and cubed, for the pastry
  • 4 tablespoons ice water 60 mL, plus a little more only if needed
  • 1 tablespoon olive oil for the filling
  • 600 g white button mushrooms trimmed, dried, and sliced
  • 2 tablespoons unsalted butter 28 g, for the filling
  • 1 medium yellow onion 150 g, finely diced
  • 150 g carrots peeled and diced into 1/4-inch pieces
  • 3 cloves garlic 9 g, minced
  • 1 teaspoon dried thyme leaves 1 g
  • 1/4 teaspoon ground black pepper 0.6 g
  • 30 g all-purpose flour for thickening the filling
  • 1 cup vegetable broth 240 mL; regular broth used in nutrition
  • 1 cup whole milk 244 g, for the filling
  • 100 g frozen green peas
  • 1/4 teaspoon fine salt 1.5 g, for the filling
  • 1 tablespoon whole milk 15.25 g, for brushing the pastry

Equipment

  • 1 Round 9-inch baking dish 2-quart capacity
  • 1 Large 12-inch skillet
  • 1 Rolling pin
  • 1 Rimmed baking sheet
  • 1 Instant-read thermometer
  • 2 Parchment paper sheets for rolling without extra flour

Method
 

  1. Make the pastry: stir 190 g flour and 1/4 teaspoon salt in a bowl. Cut or rub in 113 g cold butter until the mixture has pea-size butter pieces. Add 4 tablespoons ice water, tossing with a fork until the dough holds when pressed; add more water only a teaspoon at a time if dry. Form a disk, wrap, and refrigerate at least 30 minutes while making the filling. Do not taste raw dough.
  2. Heat the oil in a large 12-inch skillet over medium-high heat. Brown the mushrooms in 2 batches, allowing 8–10 minutes per batch and stirring occasionally until released water evaporates. Transfer each batch to a bowl.
  3. Reduce the heat to medium. Melt 28 g butter in the skillet. Add onion and carrots; cook for 8–10 minutes until softened. Add garlic, thyme, and pepper and cook for 1 minute. Sprinkle over 30 g flour and stir for 2 minutes.
  4. Gradually stir in broth, then the 1 cup milk, scraping up browned bits. Bring to a gentle simmer and cook for 5 minutes, stirring until the sauce coats a spoon. Return mushrooms and their juices, then stir in peas and the remaining 1/4 teaspoon salt. Simmer for 2 minutes.
  5. Transfer the filling to a round 9-inch baking dish with a 2-quart capacity. Leave at least 1/2 inch of headspace. Cool for about 30 minutes until no longer steaming; keep the dough refrigerated. Heat the oven to 400°F during this cooling time.
  6. Roll the dough between sheets of parchment into a 12-inch circle, about 1/8 inch thick. Remove the top paper, invert the dough over the cooled filling, then peel away the other paper. Tuck the overhang under itself at the rim and crimp. Cut 3 short steam vents and brush with the reserved tablespoon milk. There is no bottom crust.
  7. Set the dish on a rimmed baking sheet. Bake for 40–45 minutes, until the pastry is golden and baked through and the filling bubbles and reaches 165°F at the center. Shield the rim loosely with foil if it browns early. Rest for 15 minutes before dividing into 6 servings.
  8. Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat portions to 165°F. The crust softens in storage; brief uncovered oven reheating can improve its texture.

Video

Notes

Contains wheat and milk. Check broth labels for other allergens. Nutrition is estimated per one-sixth of the pie, counting the entire homemade pastry, whole milk brushing, regular Swanson vegetable broth, and standard frozen peas. Brands and portions vary. Pastry chilling overlaps filling preparation; the separate cooling and resting time is included in the total.
Video credit: Tesco Food, 5 ingredient Creamy Mushroom Pot Pie, shows the related pastry-topped mushroom pie concept. Tesco uses canned mushroom soup and ready-rolled puff pastry; this version makes a milk-and-broth sauce and homemade butter shortcrust, with peas in the filling instead of a separate vegetable side. Follow this card’s longer timing and quantities, not the shortcut video.