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Mushroom pot pie in a white ramekin with flaky pastry crust, placed on a round metal tray next to black and silver forks.

Mushroom Pie Recipe

Mushroom pie is warm, hearty, and packed with rich, earthy flavors. This version brings together tender mushrooms, sweet leeks, and a creamy, dairy-free sauce, all tucked beneath a golden, flaky puff pastry crust. It’s simple to make but tastes like something from a fancy bistro.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Keyword: mushroom pie
Servings: 4
Calories: 512kcal
Author: Mandy Applegate

Ingredients

  • 1 tablespoon olive oil
  • 1 cup leeks trimmed and sliced into discs
  • 3 cloves garlic minced
  • 17 ounces mixed mushrooms sliced
  • 1 teaspoon dried mixed herbs
  • 1 pinch salt and pepper

For the sauce:

  • 1 tablespoon dairy-free butter margarine
  • 2 tablespoons flour
  • 1 ½ cups dairy-free milk
  • ⅛ teaspoon ground nutmeg
  • 1 pinch salt and pepper

For the pastry:

  • 1 roll vegan puff pastry
  • 4 tablespoons dairy-free milk for glazing
  • Fresh thyme for garnish
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="1x6SiBMb" upload-date="2025-10-02T10:08:37+00:00" name="Rustic Mushroom Pie Recipe" description="Flaky pastry filled with a rich, herby mushroom filling." player-type="default" override-embed="default"]

Instructions

  • Heat olive oil in a large saucepan over medium heat. Cook the leeks and garlic for 2 minutes until softened. Add the mushrooms, herbs, salt, and pepper, and stir for 1 minute. Cover and cook for 8 minutes.
    1 tablespoon olive oil, 1 cup leeks, 3 cloves garlic, 17 ounces mixed mushrooms, 1 teaspoon dried mixed herbs, 1 pinch salt and pepper
  • In a separate small saucepan, melt the dairy-free butter over medium heat. Add the flour and stir until combined. Gradually add the milk, one tablespoon at a time, whisking until the mixture thickens and becomes smooth. Stir in the nutmeg and season with salt and pepper.
    1 tablespoon dairy-free butter, 2 tablespoons flour, 1 ½ cups dairy-free milk, ⅛ teaspoon ground nutmeg, 1 pinch salt and pepper
  • Combine the cooked leeks and mushrooms with the sauce and let it cool completely.
  • Ensure the puff pastry is at room temperature, and preheat the oven to 350ºF (180°C). Divide the leek and mushroom mixture into 4 ramekins, then top each with a square of puff pastry. Brush the top of each pie with a little dairy-free milk to help it brown and seal the edges of the crust.
    1 roll vegan puff pastry, 4 tablespoons dairy-free milk
  • Bake for 25 minutes or until golden brown.
  • Serve immediately, garnished with fresh thyme.
    Fresh thyme

Notes

  • Mix of mushrooms: A blend of button mushrooms, cremini mushrooms, and shiitake mushrooms gives the best texture and flavor.
  • Let the filling cool: Warm filling can make the pastry soggy, so give it time to cool before assembling.
  • Dairy-free milk wash: This vegan “egg wash” helps the pastry turn beautifully golden in the oven.
  • Use fresh thyme if you can: It adds a lovely, fragrant touch that dried herbs just can’t match.
  • Other herbs: Fresh thyme is great, but rosemary, sage, or parsley also work well. Just use a light hand—some herbs can be overpowering.
  • Make it ahead: You can prep the filling a day in advance and store it in the fridge until you’re ready to bake.

Storage and Reheating Instructions

  • Fridge: To store leftovers, let the pie cool completely before covering it. Store it in an airtight container in the refrigerator for up to three days.
  • Reheat: To reheat, pop it in the oven at 180°C (350°F) for about 10 minutes to crisp up the pastry again. An air fryer works well here too, just reduce the time a little, checking at 5 minutes. Avoid microwaving—it’ll make the crust soggy!
  • Freeze: To freeze, asemble the pie but don’t bake it. Wrap it tightly and freeze for up to two months. Bake straight from frozen, adding a few extra minutes to the baking time.

Nutrition

Calories: 512kcal | Carbohydrates: 46g | Protein: 11g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 262mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 781IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 3mg
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