Creamy Mushroom Pot Pies; rich creamy mushroom filling topped with flaky puff pastry.
The holidays are all about spending time with the ones you love sharing delicious food, but that doesn’t mean you can’t make individual servings! These mini mushroom pot pies are perfect because you can make just as many as you need so you can help reduce your food waste this holiday season.
Packed with umami flavours, these savoury creamy mushroom pot pies will have no one missing the meat at the holiday table this year. Made with a medley of mushroom varieties for optimal texture and flavour – plus we used mushroom broth from re-hydrated dehydrated mushrooms to pack in that flavour even more!
How to make the best Creamy Mushroom Pot Pies:
- Medley of Mushrooms – Don’t just use one kind of mushroom! Each variety has their own unique texture and flavour, so mix and match for the most depth.
- Dehydrated is Key – You must use dehydrated mushroom for optimal depth of flavour and meaty texture. Plus don’t forget to add in the liquid after re-hydrating, you don’t want to miss any drop of flavour. You can find dehydrated mushroom in most grocery stores in the canned veggie aisle.
- Puff Pastry is a MUST – You can use different pastry, but we’d never dream of it. It’s buttery and flaky and perfect on top of the creamy filling. Don’t forget to cook it all the way through or else you’ll get a dense dough.
Looking for perfect puff pastry? Try the grocery store! Puff pastry is difficult and time consuming to make, so we ALWAYS take the store-bought shortcut. Just be sure to read the ingredients carefully as some are not vegan-friendly. Beware of animal-based ingredients like lard, butter, milk and vitamin d3.
Don’t forget to pair your pies with some delicious sides, because a holiday meal isn’t complete without sides!
Creamy Mushroom Pot Pies
- 22 g (6) dehydrated shiitake mushrooms
- 236 mL (1 cup) hot water
- 42 g (3 tbsp) vegan butter
- 100 g (1/2) white onion, diced
- 20 g (4 cloves) garlic, minced
- 115 g (6) cremini mushrooms, sliced
- 85 g (1) portobello mushroom, diced
- 50 g (1/2 cup) oyster mushrooms, shredded
- 105 g (1 medium) carrot, diced
- 120 g (2 medium) celery, sliced
- 7.5 g (1 tbsp) flour
- 355 mL (1.5 cups) soy milk
- 18 g (1 tbsp) bouillon pastes
- 4 g (1 tbsp) thyme
- 2 g (1 tsp) nutmeg
- 2 g (1 tsp) smoked paprika
- 379 g (1 pkg) vegan puff pastry
- Preheat oven to 400F.
- Soak dehydrated mushrooms in the hot water. Set aside.
- To a stock pot on medium-high heat add butter until melted. Add onion and garlic and cook 1-2 minutes until just softened. Add cremini, portobello and oyster mushrooms. Cook for 3-4 minutes. Add in carrots and celery and stir. Cook with the lid on for 5 minutes.
- Slice the dehydrated mushrooms (do not pour out the liquid they were iand add to veggies. Cook for another couple of minutes.
- Stir in all-purpose flour until you can't see raw flour anymore. Add soy milk, bouillion past, the dehydrated mushroom broth and all the spices.
- Cook until just slightly thickened. Once thickened, turn off heat and set aside.
- On a floured surface roll out the puff pastry and cut to he size of the baking pans you're using. We use individual pot pie pans. Fill with filling and top with your puff pastry and poke a hole in the middle. Bake in oven for 30-35 minutes or until golden brown.