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Mushroom Pot Pie

The combination of rich mushroom flavors blended with a flaky, golden-brown crust will tantalize your taste buds and leave guests asking for more.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 694 kcal

Ingredients
  

Let's gather the ingredients!

  • 4 ounces coconut oil divided
  • 4 cups cremini mushrooms quartered
  • 1 large onion finely chopped
  • 3 stalks celery finely chopped
  • 1 medium carrots finely chopped
  • 2 cloves garlic minced
  • ½ cup all-purpose flour
  • 2½ cups vegetable stock
  • ¼ tsp sweet paprika
  • ¼ cup coconut cream
  • 2 sprigs thyme finely chopped
  • ¼ cup parsley finely chopped
  • 1½ tsp kosher salt
  • ½ tsp black pepper ground
  • 1 sheet vegan puff pastry thawed

Instructions
 

Let's Begin!

  • Preheat the oven to 425°F.

Filling:

  • Heat a large Dutch oven over low heat, then add a tablespoon of the coconut oil. Add the mushrooms along with a pinch of salt and cook for 3-4 minutes, stirring periodically, to soften and release some of their natural liquid.
  • Turn the heat up to medium and brown the mushrooms for several minutes. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.
  • Melt the remaining coconut oil and add the onions, celery, and carrots. Cook for 5-7 minutes until soft, stirring periodically, then add the garlic and cook for an additional minute.
  • Stir in the flour and cook for 3-4 minutes, stirring frequently. Add the stock, paprika, and cooked mushrooms.
  • Bring to a simmer and allow the sauce to thicken for 3-5 minutes. Stir in the coconut cream and remove from the heat. Add the thyme, parsley, salt, and pepper. Adjust the seasoning to taste.
  • Divide the filling into four ramekins and place on a baking sheet.

Puff pastry:

  • On a lightly floured surface, roll the puff pastry thin and cut 4 rounds approximately 1 inch larger than the width of the ramekins. Brush with coconut oil on the rim of each ramekin and 1/2 inch down the sides.
  • Top with the puff pastry, folding the excess over and gently pressing it against the ramekins.
  • Brush the top of the dough with coconut oil and use a small knife to poke 3 small holes in the top of each pot pie.
  • Bake for 20-25 minutes, or until the tops are golden brown. Allow to cool briefly before serving.
  • Serve warm, and enjoy with family and friends!
Keyword Easy to Bake, easy to make, Healthy, mushroom, Mushroom Pot Pie, pie, Pot Pie, vegan