Mushroom Pot Pie Recipe

This creamy mushroom pot pie is loaded with wild mushrooms, leeks and vegetables then topped with your choice of flaky homemade vegan biscuits or phyllo pastry sheets. Easy and festive, simply perfect for the Thanksgiving table or a cold winter day.

Vegetable Mushroom Pot Pie

A comforting dairy free, meatless dinner packed with nutrition, comfort and loved by the entire family. The vegetable pot pie filling is an ode to the bounty of wild mushrooms with their incredible flavors and nutritious properties. You can top it with biscuits, puff pastry or just enjoy with a piece of fresh homemade bread.

Ingredient Tips

• The Mushrooms – Go for what’s available at the market this time of the year. Oyster mushrooms, king trumpets and hen of the woods seem to be available year round, but if you come across some Chanterelles I strongly recommend you treat yourself as nothing else comes close to those wild beauties. Like chicken but better and good for you. You’ll want to cook them separately in a little olive oil and get a little caramelization going to bring out their earthy and woodsy aromas before mixing them into the pot pie.
• Aromatics – Leeks or onions are both fine choices, but if you have the patience to clean some leeks and get a little caramelization going please do. The depth of flavor is absolutely worth a few extra minutes. Usually only the white and pale green parts are used but I always argue the green tops have just as much flavor if you don’t mind your pot pie speckled with lots of green.
• Vegetables – Start with the classic suspects: carrot, celery and your choice of green beans or green peas, maybe tiny broccoli florets or chopped asparagus. See what looks good to you and go for it.

• The Cream – I love using our simple homemade recipe for cashew cream or milk. That being said, any plain plant based milk of your choosing should work just fine here so use what you’ve got available if you don’t want to make your own.
• Fresh Thyme + Bay Leaves – Love, love, love this herb combo especially in hearty soups and stews. It’s flavorful but also mild enough for picky eaters. For a bolder flavor statement that screams holiday season is here, just add in one tablespoon of chopped fresh rosemary and sage.
• Biscuits or Pastry Topping – You really can’t go wrong with either. If I have a few phyllo pastry sheets or puff pastry defrosted I’ll use those, otherwise i’ll quickly make a batch of our easy vegan biscuits while the filling is cooking.

How to Make Vegetable Mushroom Pot Pie

1. Saute the mushrooms with the garlic and set aside.
2. Make the filling and fold in the mushrooms.
3. Top with homemade biscuits or phyllo pastry sheets.
4. Bake @375″F for 15 minutes until lightly golden on top.
5. Reheating – reheat any leftovers in the oven @300 for about 30 minutes until the filling is bubbly. The microwave also works in a pinch.

Serving Suggestions

• Creamed spinach
• Roasted broccoli
• Sweet potato cubes
• Ciabatta bread
• Vegan potato flatbread
• Thanksgiving dinner rolls
• Vegan Scalloped Potatoes.

5 from 2 votes

Vegetable Mushroom Pot Pie

This creamy vegetable mushroom pot pie is loaded with wild mushrooms and vegetables then topped with your choice of flaky homemade biscuits or phyllo pastry sheets. Easy and festive, simply perfect for Thanksgiving table or a cold winter day. 

Print Recipe

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Ingredients

• 8 oz oyster mushrooms king trumpet, chanterelle, or hen of the woods
• 1 medium leek or 1 small onions white + pale green parts, cleaned + chopped
• 2 carrots peeled + diced
• 2 celery stalks chopped
• 3 garlic cloves grated
• 3 Tbsp all purpose flour
• 1/2 cup dry white wine
• 2.5 cups vegetable stock (low sodium)
• 1/2 Tbsp onion powder
• 1 Tbsp nutritional yeast (optional but recommended)
• 10 sprigs thyme
• 2 bay leaves
• 1/2 cup cashew cream or cashew milk
• 1 cup frozen green beans or 1/2 cup green peas
• S & P to taste
• 8 biscuits or 4 sheets defrosted phyllo dough
• olive oil as needed

US Customary - Metric

Instructions

Prepare the Mushrooms

• Shred the mushrooms into thin strips.
  8 oz oyster mushrooms
• Preheat a skillet over medium low heat with a light drizzle of olive oil. Add the shredded mushrooms an toss to coat well. Sautee until completely wilted and they begin to show a little color around the edges.
  8 oz oyster mushrooms
• Push the mushrooms to the side of the pan and add a drizzle of olive oil. Add the grated garlic and allow to sizzle until fragrant. Season with a small pinch of salt and toss to coat well with the mushrooms. Remove from heat and set aside.
  3 garlic cloves

Make the Pot Pie Filling

• Preheat a heavy bottom pot over medium heat and saute the chopped leeks (or onion) in a drizzle of olive oil until wilted. Stir in the carrots and celery and continue cooking together until the vegetables have softened.
  1 medium leek or 1 small onions, 2 carrots, 2 celery stalks
• Sprinkle in the flour and toss to coat well then pour in the wine. Stir until thickened then add the veggie stock together with the onion powder, nutritional yeast, bay leaves and thyme. Stir well until combined and bring to a simmer.
  3 Tbsp all purpose flour, 1/2 cup dry white wine, 2.5 cups vegetable stock, 1/2 Tbsp onion powder, 1 Tbsp nutritional yeast, 2 bay leaves, 10 sprigs thyme
• Add the cashew cream, cooked mushrooms and green beans (or green peas) and continue cooking until the beans or peas are al dente. (The green beans will take about 8 to 10 minutes while the green peas only need a couple of minutes to warm through). Season to taste with sea salt and black pepper and remove from heat.
  8 oz oyster mushrooms, 1/2 cup cashew cream, 1 cup frozen green beans
• Transfer the pot pie filling to an oven proof baking dish. I used a round 8 inch dish.
• Preheat your oven to 375”F.

The Topping

Biscuits

• Meanwhile prepare the biscuits following this recipe and place each one on top of the pot pie filling. Bake in a preheated 375”F oven for 13 to 15 minutes until the biscuits are lightly golden on top. Remove the pot pie from the oven and allow to rest and set for a few minutes before serving.
  8 biscuits

Using Phyllo Sheets

• Make sure to defrost the phyllo in advance. Give each sheet a quick spray of olive oil and tear it into 4 pieces. Crumple each one in your hand just like you would a sheet of paper. Place on top pf the pot pie filling until covered. Bake at 375”F for 15 minutes or so until the phyllo is lightly golden and crispy.
  8 biscuits

Notes

• Biscuits or Pastry Topping - You really can't go wrong with either. If I have a few phyllo pastry sheets or puff pastry defrosted I'll use those, otherwise i'll quickly make a batch of our easy vegan biscuits while the filling is cooking. 
• The Mushroom Filling - Go for what's available at the market this time of the year. Oyster mushrooms, king trumpets and hen of the woods seem to be available year round, but if you come across some Chanterelles I strongly recommend you treat yourself as nothing else comes close to those wild beauties. You'll want to cook them separately in a little olive oil and get a little caramelization going to bring out their earthy and woodsy aromas before mixing them into the pot pie.
• Add In - for a more umami flavor whisk in 1/2 tbsp of white miso paste into your veggie broth.

Nutrition

Calories: 218kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 174mg | Potassium: 557mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5831IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 3mg

Course: Main Course

Cuisine: American

Keyword: mushroom pot pie, plant based, Thanksgiving, vegetable pot pie

Servings: 4 people

Calories: 218kcal

Author: Florentina

Thanksgiving Recipes