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    Home » Recipes » American

    Mushroom Potato Pot Pie

    Last Modified: November 6, 2020 - Published by: christieathome

    Jump to Recipe Print Recipe

    Mushroom Potato Pot Pie. Creamy with deep mushroom flavour, filled with potato goodness and flaky on the outside. Perfect for dinner.

    Mushroom Potato Pot Pie

    This potato mushroom pot pierecipe is primarily made of potatoes, vegetables, carrots, peas, cream and earthy mushrooms. Like creamy mushroom soup with delicious veggies encrusted in a flaky pie. Who can resist?

    This creamy mushroom pot pie with potatoes is fairly easy to make if you have some puff pastry. You can of course make your own and there are plenty of recipes online but I am using store bought.

    I do hope you give this delicious mushroom potato pot pie recipe a try! Don't forget to check out my other recipes below!

    Other related recipes you may like!

    Mushroom Leek Handpies
    Portobello Mushroom Wellington
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    Mushroom Wellington Cups

    Mushroom Potato Pot Pie

    For this recipe

    You'll need the following ingredients for my easy mushroom pot pie with potatoes:

    • 1 pint of organic bella mushrooms chopped in quarters
    • 1 pint of organic button mushrooms chopped in quarters
    • 3 medium parboiled organic potatoes diced
    • 4 shallots finely chopped
    • 1 ½ cups of frozen peas, corn and carrots thawed
    • Puff pastry
    • ¼ cup of all purpose flour
    • 1 ½ cups of vegetable stock
    • One cup of cream
    • 1 tablespoon of dried thyme leaves
    • 2 tablespoon of butter
    • Salt and pepper to taste
    • Water or olive oil

    Required: baking dish (9 x 9 x 4 inches)

    How to make mushroom pot pie with potatoes

    1. Pre-heat oven to 425 degrees F & prepare your ingredients as listed above
    2. Parboil your diced potatoes for 10 minutes
    3. In a large deep pan set on low heat, add your butter and shallots. Fry until soft.
    4. Increase the heat to medium. Throw in your chopped mushrooms and thyme and cook until juices start to form.
    5. Add in the thawed vegetables and par boiled potatoes. Fry until the juices have absorbed into your potatoes.
    6. Pour in your vegetable stock and stir. Then add in cream.
    7. Season with salt and pepper. Allow this to come to a boil and remove off stove and let the pie stuffing cool down.
    8. Meanwhile, line your casserole dish (9 x 9 x 4 inches) with a layer of puff pastry. Pour in your cooled mixture.
    9. Close your pie with the second layer of puff pastry and seal in the edges. Cut four small holes in the top of the pie.
    10. Brush the puff pastry with water or oil. Bake for 40 minutes until golden brown.

    Give it a try!

    Well I hope you give my Mushroom Potato Pot Pie recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this mushroom and veggie pot pie, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    Leave a star rating for my recipe for my vegetarian pot pie recipe, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Easy Mushroom Potato Pot Pie (Vegetarian)

    christieathome
    Mushroom Potato Pot Pie. Creamy with deep mushroom flavour, filled with potato goodness and flaky on the outside. Perfect for dinner. This recipe is vegetarian.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 40 mins
    Cook Time 40 mins
    Total Time 1 hr 20 mins
    Course dinner
    Cuisine American
    Servings 4
    Calories per serving 1154 kcal

    Ingredients
      

    • 1 pint bella mushrooms chopped in quarters
    • 1 pint button mushrooms chopped in quarters
    • 3 russet potatoes diced and parboiled
    • 4 shallots finely chopped
    • ½ cup peas frozen
    • ½ cup carrot frozen
    • ½ cup corn frozen
    • 2 sheets puff pastry store bought
    • ¼ cup all purpose flour
    • 1 ½ cups vegetable stock
    • 1 cup cream
    • 1 tablespoon dried thyme leaves
    • 2 tablespoon butter
    • Salt and pepper to taste
    • Water or olive oil

    Instructions
     

    • Pre-heat oven to 425 degrees F & prepare your ingredients as listed above
    • Parboil your diced potatoes for 10 minutes
    • In a large deep pan set on low heat, add your butter and shallots. Fry until soft.
    • Increase the heat to medium. Throw in your chopped mushrooms and thyme and cook until juices start to form.
    • Add in the thawed vegetables and par boiled potatoes. Fry until the juices have absorbed into your potatoes.
    • Pour in your vegetable stock and stir. Then add in cream.
    • Season with salt and pepper. Allow this to come to a boil and remove off stove and let the pie stuffing cool down.
    • Meanwhile, line your casserole dish (9 x 9 x 4 inches) with a layer of puff pastry. Pour in your cooled mixture.
    • Close your pie with the second layer of puff pastry and seal in the edges. Cut four small holes in the top of the pie.
    • Brush the puff pastry with water or oil. Bake for 40 minutes until golden brown.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Baking Pan 9 x 9 inches
    Measuring Set
    Cutting Board
    Santoku Knife
    Nutrition
    Calories: 1154kcal | Carbohydrates: 115g | Protein: 24g | Fat: 70g | Saturated Fat: 26g | Cholesterol: 82mg | Sodium: 724mg | Potassium: 1931mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3941IU | Vitamin C: 23mg | Calcium: 126mg | Iron: 7mg
    Course dinner
    Cuisine American
    Keyword cream mushroom pot pie, creamy mushroom pot pie, easy mushroom pot pie, mushroom and potato pie, mushroom and potato pie recipe, mushroom pot pie filling, mushroom pot pie recipe, mushroom pot pie vegetarian, mushroom potato pie recipe, mushroom potato pot pie, recipe for mushroom pot pie

    Suggested Equipment

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      Recipe Rating




    1. Nicky

      November 12, 2020 at 7:15 pm

      5 stars
      I loved this recipe! It was so filling, creamy and flavourful.

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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