Mushroom Pot Pie

January 31, 2012

A Chicken Pot Pie is one of the most comforting meals around, but you rarely find it listed on a menu and I don’t think I’ve ever been to a dinner at which one was served. Perhaps it’s considered old fashioned or too laborious to prepare; or maybe – which is what I think – few people have ever tasted a really good one. During the Holidays we went to the Ram’s Head Inn in New Jersey and my future mother-in-law ordered the Chicken Pot Pie. I was surprised to see it on the menu but it turned out to be not only the best-looking pot pie ever, but man, was it ever good! (I was allowed a couple of bites.) So I decided it was time to bring back the pot pie. To get that old-fashioned look, I made a crispy golden puff pastry to top it off. I also decided to switch the chicken for mushrooms because I could eat platefuls of them.

If you want to save time on the day you plan to make a pot pie, you can make the mixture the night before and just pop the pastry on top the day after. You can even skip the pastry, pour more stock in and you have an awesome Mushroom Chowder.

Puff Pastry

• 200 g flour
• 200 g unsalted butter
• pinch of salt
• 100 ml cold water

In a large bowl mix the flour with the salt and rub in the butter with your hands, not to much – you still want clumps of butter. Add the water and work until you have a smooth dough. Add more water if it’s too stiff. Chill for 30 minutes.

Flour your work surface. Now the trick is to have nice layers of pastry. To do that you just have to roll the dough into a rectangle, about half an inch thick. Fold the left end towards the middle and then fold the right end on top of it. Rotate the dough a quarter turn, roll again and repeat the folding. Do that 4-5 times. Then chill the dough for another 30 minutes.


• 2 medium onions, chopped
• 3 medium carrots, chopped
• 2 garlic cloves, chopped
• 1 cup green peas
• 450 g mixed chopped mushrooms (I used button, portobello and oyster)
• 1 cup mushroom stock (or veg or chicken)
• 2 sprigs thyme
• a small handful of chopped parsley
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk

Preheat the oven to 375F.

In a large pot on low heat, sweat the onions, carrots and garlic. Once soft, after about 10 minutes, crank up the heat and add the mushrooms, thyme and parsley. Stir for 5 minutes and add the stock. Simmer on medium heat for another 5 minutes.

In a small saucepan, on low heat, melt the butter and stir in the flour. Whisk the milk into the roux (the mix of butter and flour) making sure not to leave any clumps. Mix the bechamel you just made with the mushrooms and add the peas. You should have a thick mixture. Pour into a mold of any size, it can be individual portions or larger.

Roll out the dough to about 1/4 inch thick and put on top of your molds. Brush the top with a beaten egg, cut a hole in the middle and cook at 375F for 30 minutes, or until the crust is crispy and golden.

Serves 4-6

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{ 12 comments… read them below or add one }

deneen January 31, 2012 at 3:59 pm

Saved this one too. Love the chicken pot pie at Ram’s Head.


kat January 31, 2012 at 4:17 pm

I love those ramekins! So cute! Where did you get them? And I am in aww with your photos, sooo beautiful! 🙂


Bryan January 31, 2012 at 7:21 pm

Thanks Kat! It’s actually a 10 inch pot, similar to a Creuset, and it’s big enough to serve about 4 people. You can probably get one at any good kitchen store.


Paula @ Spoons 'n' Spades February 1, 2012 at 12:56 am

I adore chicken pot pies, but love the idea of a mushroom pie too. Like you, I love them and could eat a ton! Great post 🙂


myfudo February 1, 2012 at 9:10 pm

The versatility of mushrooms and its hearty effect on pot pie is so incredible. I love this dish…Great post!


Nicola February 5, 2012 at 5:16 pm

Love this little blue pot and always pot pies. Will try this out. Thanks for sharing.



Annie February 7, 2012 at 1:03 pm

You make homemade puff pastry sound so doable. I may have to try it. I make lots of vegetable potpies in winter. Yours looks delicious.


audamel February 12, 2012 at 3:15 am

I love all pot pies! I’ve only recently mastered frosting, so the puff pastries scare me a bit but I’ll give it a try. Wish me luck!


phoebe January 1, 2013 at 4:15 am

Your photography was so enticing I made this for a New Year’s Eve gathering! It was a hit! Unfortunately, the sauce bubbled up and partially sank the puff pastry before it had a chance to puff. I’ll have to try again and make sure to seal the sides. Thanks for posting 🙂


Cookinggnome January 30, 2013 at 7:01 pm

I added chicken, took out peas (sorry I just can’t make myself eat them) and cheated with Pillsbury Croissant rolls, still was amazing!!! Thank you for posting, I plan to make this a staple.


Teri Lynn October 15, 2013 at 6:56 am

Thanks for your recipes! I’ve recently found your blog, and I LOVE your winter carrot soup, and I just put this together for dinner tonight. I just need to put the pastry on top, but the “guts” taste absolutely delicious, and I like the size. So many recipes are made for 6-8 people, and this is just the perfect size for a small family. Thanks for sharing your recipes, and I’m looking forward to trying more!


Jessica February 3, 2014 at 11:25 pm

Added some beef (and thus used beef stock) to make leftovers go a little farther, and used used pre-made pie crusts, additionally we didnt have any parsley on hand so I threw in a little rosemary, tasted awesome pre-baking and I cant wait for the final result.


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