Recipes For Grown Ups

Tasty Mushroom Pot Pie

A perfect dish for anytime.

My savory Mushroom Pot Pie Recipe is the perfect comfort food, made with a medley of fresh mushrooms, leeks, and thyme.

This dish will delight your tastebuds with its flaky crust and earthy, creamy mushroom filling. A premade pie crust makes this quick and easy to enjoy with family and friends.

Serve with a crisp white wine. Or, for a special winter treat, try serving the meal with a warm mulled spiced wine — decadent!

Prep Time: 15 Mins | Cook Time: 20 Mins | Pre-Bake Pie Crust: 8 Mins | Servings: 2-4


  • 2  9-in premade pie rounds, room temperature
  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 4 cups mixed mushrooms trumpets, clamshell, white button, cremini,
  • ¼ cups celery, chopped
  • 1 cup leeks, chopped thoroughly (wash leeks to remove sand and dirt)
  • 1 teaspoon garlic, minced
  • 2 teaspoons fresh thyme; more for garnish
  • ¼ teaspoon nutmeg
  • 2 tablespoons all-purpose flour
  • ½ cup vegetable or chicken stock (more can be added if the filling becomes too thick)
  • ½ cup heavy cream
  • salt and pepper to taste


For the Pie Crust:

  1. Bring your pre-made pastry rounds to room temperature and set your oven to 400 degrees.
  2. For the top crust: Cut smaller rounds using the bottom of individual cast iron or copper pan as a guide. Cut ¼ inch wider than the bottom of the pan so the crust drapes slightly over the top of the pan.
  3. For the bottom crust: Using remnants of the remaining crust, pinch or press together to form another large round and cut smaller rounds using the bottom of individual cast iron or copper pan as a guide. Place the bottom rounds into each individual pan.
  4. Poke a hole using the tines of a fork. Put dishes onto a baking tray and bake at 400F for eight minutes, or until the crust is lightly golden. Remove from oven and set aside unit ready to fill.

For the Filling:

  1. In a sauté pan, add butter and olive oil to the pan and cook your leeks, garlic, celery, and mushrooms. Season with salt, pepper, thyme, and nutmeg. Cook for about 10 minutes.
  2. Add flour and stir to combine. Cook stirring for two minutes to remove the floury taste. Add chicken stock and stir until mixture is creamy and thickened. Reduce heat; simmer for 10 minutes.
  3. Add heavy cream to the mushroom filling. Stir to combine.
  4. Pour equal amounts of filling to the individual baking dishes.
  5. Pour pot pie mixture in the pans, and top with your pastry rounds to cover the bowl entirely. Some of the crust should go over the edge.
  6. Use a brush to spread oil over the top as well. This should make 2-3 small pot pies or one large pot pie.
  7. Slice lines in the top to allow air to flow through. Bake for about 20-30 minutes, or until the pastry is cooked throughout.
  8. Top with thyme.



Chef Rebecka Evans

Rebecka Evans is an award-winning Competitive Home Cook, Food Blogger, and Recipe Developer/Photographer. With her husband, Blake, she’s a mother of five and grandma to seven. Rebecka was the 2017 World Bacon Cham­pion at the World Food Championship and won The Food Network's Home Sweet Grandma episode of CLASH OF THE GRANDMAS in 2016. Rebecka is also a trained classical vocalist and loves singing opera.

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