Cozy Creamy Vegetable and Wild Mushroom Pot Pie

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 16 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 medium Yukon gold potatoes, 1/2-inch dice
• 1 1/2 cups butternut squash, 1/2-inch dice (or extra potato)
• 3 cloves garlic, minced
• 1 tsp fresh thyme + 1 tsp fresh rosemary (or 1 tsp dried mixed herbs)
• 1 tsp kosher salt + 1/2 tsp black pepper (plus more to taste)
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine (or extra broth)
• 2 1/2 cups warm vegetable broth
• 1 cup heavy cream or half-and-half
• 1 tbsp Dijon mustard
• 1 tsp soy sauce or tamari
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1 sheet puff pastry or pie crust (store-bought), thawed
• 1 egg + 1 tbsp milk (egg wash)

Do This

• 1. Preheat oven to 400°F (200°C). Butter a 9×13-inch baking dish or 10- to 12-inch oven-safe skillet.
• 2. Brown mushrooms in butter and oil over medium-high heat; season and set aside.
• 3. Sauté onion, carrots, celery, potatoes, and squash until slightly softened; add garlic and herbs.
• 4. Stir in flour, then deglaze with wine. Whisk in warm broth, cream, Dijon, and soy sauce; simmer until thickened and potatoes are just tender.
• 5. Stir mushrooms, peas, and parsley into the sauce; taste and adjust seasoning. Transfer filling to prepared dish.
• 6. Top with puff pastry, trim, crimp edges, and brush with egg wash. Cut slits and bake 25–30 minutes until deeply golden and bubbling.

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Why You’ll Love This Recipe

• Ultra-creamy, savory filling loaded with vegetables and deeply browned wild mushrooms.
• Cozy, belly-warming comfort food with a flaky golden crust that shatters when you dig in.
• Perfect make-ahead option for cold nights, casual company dinners, or a special Sunday meal.
• Flexible recipe: swap vegetables, use store-bought pastry, and make it vegetarian or vegan with simple tweaks.

Grocery List

• Produce: Yellow onion, carrots, celery, mixed mushrooms (cremini, shiitake, oyster or wild blend), Yukon gold potatoes, butternut squash (or extra potatoes), garlic, fresh thyme, fresh rosemary, fresh parsley, frozen peas.
• Dairy: Unsalted butter, heavy cream or half-and-half, egg, milk (for egg wash).
• Pantry: Olive oil, all-purpose flour, dry white wine (optional), vegetable broth, Dijon mustard, soy sauce or tamari, kosher salt, black pepper, puff pastry or pie crust.

Full Ingredients

For the Creamy Vegetable & Wild Mushroom Filling

• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 2 medium Yukon gold potatoes, peeled if desired and cut into 1/2-inch cubes (about 2 cups)
• 1 1/2 cups butternut squash, cut into 1/2-inch cubes (or substitute more potatoes)
• 8 oz cremini or button mushrooms, sliced
• 4 oz shiitake mushrooms, stems removed, caps sliced
• 4 oz oyster or wild mushroom blend, torn into bite-size pieces
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 tsp fresh rosemary, finely minced (or 1/2 tsp dried rosemary)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine (such as Sauvignon Blanc) or additional broth
• 2 1/2 cups vegetable broth, warmed
• 1 cup heavy cream or half-and-half
• 1 tbsp Dijon mustard
• 1 tsp soy sauce or tamari (adds deep savory flavor)
• 1 cup frozen peas (no need to thaw)
• 1/4 cup chopped fresh parsley

For the Flaky Golden Crust

• 1 sheet puff pastry (about 8–10 oz), thawed in the refrigerator, or 1 sheet/round pie crust
• 1 egg
• 1 tbsp milk or cream
• Flaky sea salt or kosher salt, for sprinkling (optional)

For the Pan

• Butter or oil, for greasing the baking dish or skillet

Step-by-Step Instructions

Step 1: Prep your ingredients and preheat the oven

Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or a 10- to 12-inch oven-safe skillet (cast iron is ideal) with a little butter or oil.

Dice the onion, carrots, and celery. Cut the potatoes and butternut squash into 1/2-inch cubes so they cook evenly. Slice the cremini and shiitake mushrooms and tear the oyster or wild mushrooms into bite-size pieces. Mince the garlic and chop the thyme, rosemary, and parsley. Having everything prepped and ready will make the cooking process smooth and relaxed.

Step 2: Brown the wild mushrooms for deep flavor

Place a large, heavy skillet or Dutch oven over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the fat is hot and shimmering, add the mushrooms in a single layer. If your pan is small, cook them in two batches so they brown instead of steaming.

Season lightly with a pinch of salt and pepper. Cook, undisturbed, for 3–4 minutes until the bottoms are golden, then stir and continue cooking for another 3–4 minutes, until the mushrooms are nicely browned and have released and reabsorbed most of their liquid. Transfer the browned mushrooms to a bowl and set aside. This step builds a rich, meaty flavor in the filling without any actual meat.

Step 3: Sauté the aromatics and hearty vegetables

In the same pan, reduce the heat to medium. Add the remaining 2 tbsp butter. Once melted, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5–6 minutes until the onion is translucent and the edges of the vegetables are just starting to soften.

Stir in the diced potatoes and butternut squash. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook for another 4–5 minutes, stirring now and then, to start the cooking process for the potatoes and squash. Add the minced garlic, thyme, and rosemary, and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.

Step 4: Build the creamy sauce base

Sprinkle the 1/4 cup all-purpose flour evenly over the vegetables. Stir well to coat everything in the flour and cook for 1–2 minutes. This cooks out the raw flour taste and forms the base of your creamy sauce.

Pour in the 1/2 cup white wine, scraping up any browned bits stuck to the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly. Gradually whisk in the 2 1/2 cups warm vegetable broth, followed by the 1 cup heavy cream. Stir in the 1 tbsp Dijon mustard and 1 tsp soy sauce or tamari. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.

Step 5: Simmer until vegetables are tender and combine the filling

Let the filling simmer over medium-low heat for 10–12 minutes, stirring occasionally, until the sauce has thickened and the potatoes and squash are just tender when pierced with the tip of a knife. The mixture should be creamy and spoon-coating, similar to a thick chowder. If it seems too thick, add a splash more broth; if too thin, let it simmer a few more minutes.

Stir in the browned mushrooms, 1 cup frozen peas, and 1/4 cup chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. Turn off the heat. Transfer the hot filling to your prepared baking dish or leave it in the oven-safe skillet if you are using one.

Step 6: Add the flaky crust

On a lightly floured surface, gently roll out the puff pastry sheet just enough to fit your baking dish or skillet with a slight overhang. If using a round crust and a rectangular dish, you can lightly stretch and trim it to fit, patching pieces together as needed.

Carefully lay the pastry over the hot filling, tucking or crimping the edges against the inside rim of the dish to seal. Using a sharp knife, cut 4–6 small slits in the top to allow steam to escape.

In a small bowl, whisk the egg with 1 tbsp milk or cream. Brush the top of the pastry evenly with this egg wash for a glossy, golden finish. If you like, sprinkle a pinch of flaky sea salt on top for extra crunch and flavor.

Step 7: Bake until deeply golden and bubbling

Place the pot pie on a rimmed baking sheet (to catch any potential drips) and transfer it to the 400°F (200°C) oven. Bake for 25–30 minutes, or until the crust is deeply golden brown and the filling is bubbling vigorously around the edges and through the steam vents.

Remove from the oven and let the pot pie rest for at least 10–15 minutes before serving. This short rest allows the filling to thicken slightly, making it easier to scoop clean portions while still staying wonderfully creamy. Serve hot, straight from the baking dish or skillet.

Pro Tips

• Brown the mushrooms well: Do not rush the mushroom step. Deep browning is what gives this vegetarian pot pie its almost meaty, umami backbone.
• Cut vegetables evenly: Aim for 1/2-inch cubes for potatoes and squash so they cook through at the same time and give a consistent bite in every spoonful.
• Control the thickness: The filling should be thicker than soup but looser than mashed potatoes. Adjust with a splash of broth or a few extra minutes of simmering.
• Keep pastry cold: Puff pastry puffs best when it goes into the oven cold. If it warms up while you work, pop the assembled pie into the fridge for 10 minutes before baking.
• Protect the crust edges: If the crust edges brown too quickly, loosely cover them with foil for the last 5–10 minutes of baking.

Variations

• Chicken or turkey version: Stir in 2–3 cups of cooked, shredded chicken or turkey along with the peas for a classic poultry pot pie twist.
• Vegan-friendly: Use olive oil or vegan butter instead of butter, full-fat oat or cashew cream instead of dairy cream, and a vegan puff pastry. Replace the egg wash with a brush of plant milk.
• Extra-green version: Swap some of the potatoes or squash for chopped kale, spinach, or green beans, added in the last 5 minutes of simmering before baking.

Storage & Make-Ahead

For make-ahead, you can prepare the filling up to 2 days in advance. Cool it completely, then store it in an airtight container in the refrigerator. When ready to bake, rewarm the filling slightly on the stove or in the oven so it is warm but not boiling, transfer to your baking dish, top with cold pastry, egg wash, and bake as directed (adding 5–10 minutes if needed).

Leftover pot pie keeps well in the refrigerator for up to 3 days. Cover the dish tightly or transfer portions to airtight containers. Reheat in a 350°F (175°C) oven for 15–20 minutes until the filling is hot and the crust has re-crisped, or microwave individual portions and then crisp the top under a broiler for a few minutes. For longer storage, you can freeze the baked and cooled pot pie, tightly wrapped, for up to 2 months. Reheat from frozen, covered with foil, at 350°F (175°C) for 30–40 minutes, removing the foil for the last 10 minutes.

Nutrition (per serving)

Approximate values for 1 of 6 servings (using heavy cream and puff pastry): about 520 calories, 34 g fat, 46 g carbohydrates, 10 g protein, 4 g fiber, and 900 mg sodium. These numbers will vary based on the exact brands of pastry, broth, and cream you use, and whether you adjust salt or add optional ingredients.