Easy Mushroom Potato Pot Pie (Vegetarian)
Christie Lai
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.
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dinner
Cuisine American
Servings 4
Calories per serving 1154 kcal
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
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.
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Calories: 1154 kcal | Carbohydrates: 115 g | Protein: 24 g | Fat: 70 g | Saturated Fat: 26 g | Cholesterol: 82 mg | Sodium: 724 mg | Potassium: 1931 mg | Fiber: 9 g | Sugar: 12 g | Vitamin A: 3941 IU | Vitamin C: 23 mg | Calcium: 126 mg | Iron: 7 mg