Description
This Mushroom Pot Pie is a comforting, hearty dish featuring a medley of sautéed mushrooms and vegetables in a creamy, savory sauce, all topped with a golden, flaky puff pastry crust. Perfect for a cozy dinner, it combines earthy flavors of mixed mushrooms with tender kale and a rich cream sauce, baked to perfection in a skillet.
Ingredients
Mushroom Filling
- 4 tablespoons olive oil
- 2 pounds mixed mushrooms (portobello, cremini, white button, shiitake, or oyster), cut into 1-inch chunks (about 10 cups)
- 4 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 cup diced peeled carrots (from 2 medium carrots, cut into ½-inch pieces)
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ¼ cup all-purpose flour (plus more for dusting)
- 3 cups chopped kale (stems removed)
- 2½ cups beef stock (or vegetable stock)
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce (plus more to taste)
- ¾ cup heavy cream (plus 1 tablespoon for the egg wash)
Pastry and Finish
- 1 sheet puff pastry (about 9 ounces, thawed)
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking the pot pie.
- Cook Mushrooms in Batches: Heat 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet over medium-high heat. Add half of the mushrooms, season with salt and pepper, and cook undisturbed for about 3 minutes until browned. Stir and cook another 3 minutes until all sides are browned. Transfer to a medium bowl. Repeat this process with the remaining mushrooms and oil.
- Sauté Vegetables: Reduce heat to medium and add butter to the skillet. Once melted, add the chopped onion and diced carrots. Cook for about 5 minutes until they start to soften.
- Add Aromatics and Flour: Stir in the minced garlic and cook for 30 seconds until fragrant. Mix in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir continuously for another minute to cook out the raw flour taste.
- Add Kale and Stock: Add the chopped kale, beef stock, dried thyme, and soy sauce. Season with salt and pepper to taste. Cook for about 3 minutes until the kale begins to soften.
- Mix in Cream and Mushrooms: Stir in the heavy cream. Return the browned mushrooms to the skillet and combine everything well. Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed.
- Prepare Puff Pastry: Roll the thawed puff pastry into a circle large enough to cover the skillet with the filling.
- Assemble Pot Pie: Place the puff pastry over the mushroom mixture in the skillet. Press the edges against the rim of the skillet, using the tines of a fork if you like. Lightly score a decorative stripe pattern on top without cutting all the way through.
- Apply Egg Wash: Whisk the egg with 1 tablespoon of heavy cream and brush this mixture evenly over the puff pastry to help it brown beautifully in the oven.
- Bake: Place the skillet on a baking sheet and bake in the preheated oven for about 30 minutes or until the puff pastry is puffed up and golden brown.
- Rest and Serve: Let the pot pie rest for 10 minutes before serving to let the filling settle and to avoid burning your mouth.
Notes
- Using a variety of mushrooms adds depth of flavor and texture to the pot pie.
- You can substitute beef stock with vegetable stock to make the dish vegetarian, but make sure to use vegetarian puff pastry or make your own to keep it fully vegetarian.
- Be careful not to cut all the way through the puff pastry when scoring the top; this prevents leaking of the filling during baking.
- The dish can be prepared ahead by making the filling and chilling it before adding the pastry and baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in an oven for best texture retention.
