Mushroom Potato Pot Pie. Creamy with deep mushroom flavour, filled with potato goodness and flaky on the outside. Perfect for dinner.
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
Tomato Basil Tart
Mushroom Wellington Cups
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
- 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.
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
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Easy Mushroom Potato Pot Pie (Vegetarian)
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.
Nicky
I loved this recipe! It was so filling, creamy and flavourful.