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This rich and creamy Mushroom Pot Pie is made flavorful with cremini and oyster mushrooms, a creamy plant-based broth, and a layer of puff pastry. Have this wholesome, satisfying meal prepped and ready in just 20 minutes. Vegan.
This Mushroom Pot Pie is the definition of cozy vegan comfort food. It’s got a thick and creamy vegetable filling, umami-packed mushrooms, and a puff pastry crust that’s baked to perfection. If you ask me, this wholesome dish is worth over-indulging in.
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Hearty Pot Pie without the Fuss
If you love the flavors of a rich and creamy pot pie but don’t love fussing with a homemade pie crust, you’ve come to the right place. This mushroom pot pie has all the flavors and textures you love without the hassle. Today were skipping the pie crusts and covering our hearty pot pie with a buttery, flaky store-bought puff pastry instead. It’s equally delicious and guaranteed to be a hit with the whole family.
Ingredients for Mushroom Pot Pie
In addition to store-bought puff pastry, you’ll need:
- Veggies: I’ve kept it simple and used onion, carrots, mushrooms, frozen peas, and potatoes. Feel free to throw in some celery if you’ve got it!
- Cashews: The creamy base that adds richness while keeping this mushroom pot pie dairy-free.
- Flour: Thickens the broth into a velvety smooth consistency.
- Tomato paste, Worcestershire & Tamari: Enhances the umami flavor in the filling and deepens the filling flavor by adding layers of complexity.
- Spices & herbs: A simple blend of paprika, pepper, and fresh thyme ties everything together and adds depth of flavor.
How to Make Mushroom Pot Pie
- Thaw puff pastry according to package instructions.
- Sauté the vegetables until lightly browned. Stir in the tomato paste then add the spices and cook until fragrant.
- Deglaze the pan with red wine and cook until evaporated. Sprinkle the flour over the vegetables and stir to combine.
- Blend the cashews, broth, Worcestershire and tamari until smooth.
- Add the broth mixture to the pan with the potatoes and stir to combine. Bring to a boil, then simmer for 10 to 12 minutes. Stir in the frozen peas and remove from the heat.
- Transfer the puff pastry over the top of the mushroom pot pie filling and pinch the edges to secure to the sides of the pan. Cut 1-inch slits in the pastry for ventilation, then brush with cashew milk.
- Bake for 25 to 30 minutes, or until golden and bubbly. Cool slightly before serving.
Caitlin’s Cooking Tips
- Use an oven-safe skillet. This will allow you to skip the added step of transferring the mushroom pot pie filling to an oven safe dish. Fewer dishes to clean up is always the way to go.
- Plan ahead when thawing puff pastry. Puff pastry will typically take about 30 minutes to thaw at room temperature or 4 hours in the refrigerator. Make sure to take this additional prep time into consideration before starting your filling!
- Use the mix of mushrooms. The combination of mushrooms gives your mushroom pot pie the most texture and flavor and is highly recommended.
This hearty main dish is plenty satisfying to serve on its own, but if you’re looking for a couple of easy sides to pair with it, give my Easy Garlic Green Beans or simple Kale and Cranberry Salad with Tahini Cider Dressing a try. Both are lighter side dishes that complement the fall flavors in this mushroom pot pie.
If you’re looking for more cozy vegan main dish recipes, you’ll also love this Vegan Chickpea Pot Pie (Gluten & Grain Free!) and this Vegan Shepherd’s Pie! You’d also likely enjoy my super simple No-Boil Chickpea Noodle Casserole.
How to Store Mushroom Pot Pie
Leftover mushroom pot pie should be stored in an airtight container and can last for up to 5 days in the refrigerator.
If you’re hoping to freeze this mushroom pot pie, my recommendation would be to prepare the filling and freeze it separately from the puff pastry. A mushroom pot pie that has already been baked won’t freeze well – the pastry will likely get soggy and the pie as a whole will be over-cooked.
Reheat leftovers in the oven, toaster oven, or microwave until warm again.
Substitutions and Variations
- Vegetable broth substitution: Vegan beef broth would be a great substitute here. You could also use a low-sodium vegetable broth if that’s what you have on hand and add additional salt to taste.
- Red wine substitutions: If you prefer not to cook with alcohol, replace the dry red wine with 1 tablespoon red wine vinegar or balsamic vinegar and ⅓ cup of water or vegetable broth.
Store-bought puff pastry is often vegan-friendly because it is typically made with oil instead of dairy butter. Check the freezer section of your local grocery store – chances are there are a few vegan-friendly options to choose from. Pepperidge Farms, for example, is one of the most popular, widely available brands.
I would not recommend it. A bottom layer of puff pastry would likely become soggy and not cook through properly. A top layer is plenty!
Nope! You want this pot pie to cook uncovered so the puff pastry gets golden and crispy on the edges. I would only recommend lightly tenting the pot pie if the puff pastry appears to be browning too quickly.
The beauty of puff pastry is that it will bake from raw right on top of the pot pie filling. Easy peasy!
A light brushing of cashew milk or other non-dairy unsweetened milk will help the crust brown and become nice and crispy.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Mushroom Pot Pie
- 1 sheet puff pastry thawed according to package instructions
- 2 tablespoons olive oil
- 1 yellow onion fine dice
- 8 ounces cremini mushrooms quartered
- 6 ounces oyster mushrooms roughly chopped
- 1 cup diced carrots
- 1 tablespoon tomato paste
- 3-5 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup dry red wine (or sub water)
- 2-3 gold potatoes small dice
- 3 tablespoons all-purpose flour
- 1/2 cup cashews soaked*
- 2 cups vegetable broth
- 2 teaspoons vegan worcestershire sauce optional, for a deeper flavor
- 1 tablespoons low-sodium tamari or soy sauce
- 1 cup frozen peas
- 2 tablespoons non-dairy milk
- Prep: Preheat the oven to 400F and set a baking sheet and a 10” oven-safe cast-iron pan (or similar-sized baking dish) aside. Thaw the puff pastry according to package instructions.
- Aromatics: Warm the oil in the oven-safe sauté pan over medium-high heat. Add the onion, mushrooms, and carrots. Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and sauté for an additional 2 minutes. Add the garlic, thyme, paprika, and black pepper; sauté for 30 seconds, or until fragrant
- Deglaze: Deglaze the pan with the red wine (or sub water) and cook until evaporated, 2 to 3 minutes. Sprinkle the flour over the vegetables and sauté for 1 minute.
- Simmer: Add the soaked cashews, vegetable broth, Worcestershire, and tamari to a blender; blend for 45 to 60 seconds, until smooth. Add this mixture and the potatoes to the pan and stir well. Bring the filling to a boil over high heat, then reduce the heat to medium and simmer for 10 to 12 minutes, stirring occasionally. Stir the frozen peas into the mixture and remove from the heat.
- Assemble: *If you are using a different baking dish, transfer the casserole filling now. If necessary, roll your puff pastry out so it can cover the pan. Transfer the puff pastry over the top of the pan and trim the edges so there is a slight 1” overhang. Fold the extra pastry under into the pan and carefully pinch the pastry to secure it to the edges of the pan. Use a knife to create 6 1-inch slits in the pastry for ventilation (see blog post for photos). Brush the top of the dough with the remaining cashew milk.
- Bake: Place the pot pie on top of the baking dish to catch spills, then place in the middle rack of the oven. Bake for 25 to 30 minutes, until the crust is golden and the filling is bubbly. Let the mushroom pot pie cool (and set) for 10 minutes before serving. Serve warm; leftovers can be stored in the refrigerator for up to 5 days, and reheated in the oven, toaster oven, or microwave.
- Cashews: If you have a high-powered blender (like a Vitamix), you only need to soak the cashews in hot water for around 30 minutes. If your blender isn’t as strong I would recommend soaking for a few hours, or soak overnight in the fridge the day before you make this recipe 🙂
- Cashew Butter: If your blender isn’t strong, I would recommend using 1/4 cup of cashew butter instead of cashews!