Mushroom and vegetable pot pie is a comforting and flavorful dish that’s perfect for any occasion. This vegetarian take on a classic is packed with hearty vegetables, savory mushrooms, and a creamy sauce, all encased in a flaky, golden-brown crust. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a family favorite.
Why You’ll Love this Mushroom and Vegetable Pot Pie
This recipe is a celebration of fresh, seasonal vegetables and earthy mushrooms. Here’s why you’ll love it:
- Bursting with Flavor: The combination of mushrooms, vegetables, herbs, and spices creates a symphony of flavors that will tantalize your taste buds.
- Hearty and Satisfying: This pot pie is packed with nutrients and protein from the vegetables and mushrooms, making it a satisfying and wholesome meal.
- Versatile and Customizable: Feel free to adapt the recipe to your liking by using your favorite vegetables or experimenting with different herbs and spices.
- Perfect for any Occasion: This pot pie is a crowd-pleaser and can be served for a casual weeknight dinner or a special occasion.
Ingredients for a Delicious Vegetarian Pot Pie
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 cups mixed vegetables (such as carrots, celery, potatoes), chopped
- 1/2 cup vegetable broth
- 1/4 cup all-purpose flour
- 1 cup plant-based milk (such as almond or soy milk)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
For the Crust:
- 1 (14.1 ounce) package refrigerated pie crusts
Optional Ingredients:
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
Equipment You’ll Need
- Large skillet
- 9-inch pie dish
- Whisk
- Cutting board
- Chef’s knife
Let’s Get Cooking: Step-by-Step Instructions
1. Preparing the Filling
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and brown slightly, about 8-10 minutes.
- Add the mixed vegetables and cook for 5 minutes, or until they begin to soften.
2. Creating the Creamy Sauce
- Sprinkle the flour over the vegetables and mushrooms, stirring constantly for 1 minute.
- Gradually whisk in the vegetable broth and plant-based milk until the sauce is smooth.
- Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- If using, stir in the frozen peas and fresh parsley.
3. Assembling and Baking the Pot Pie
- Preheat oven to 375 degrees F (190 degrees C).
- Pour the mushroom and vegetable filling into a 9-inch pie dish.
- Carefully place the top pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
