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.
Course Main Course
Keyword mushroom pot pie, plant based, Thanksgiving, vegetable pot pie
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.
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.
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.
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.