Name: Mushroom Pot Pie with Puff Pastry Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 3-5 cloves garlic minced; 1 teaspoon fresh thyme leaves; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 2-3 gold potatoes small dice; 1 cup frozen peas; 1 tablespoon tomato paste; 1/2 cup dry red wine (or substitute with water); 3 tablespoons all-purpose flour; 1/2 cup cashews soaked*; 2 cups vegetable broth; 2 teaspoons vegan Worcestershire sauce (optional, for deeper flavor); 1 tablespoon low-sodium tamari or soy sauce; 2 tablespoons non-dairy milk (for brushing)

There's something truly comforting about a warm, flaky pot pie bubbling with rich, savory filling. This Mushroom Pot Pie with Puff Pastry Recipe brings together earthy mushrooms and creamy cashew sauce under a golden puff pastry crust—it's the kind of dish that feels like a cozy hug on a plate.

A round green cast iron skillet holds a golden brown baked pie with a thick flaky crust on top, showing slight cracks and steam vents. A section of the crust is removed, revealing a filling of chunky grayish-brown and beige meat pieces mixed with soft green peas and light tan sauce inside. A gold spoon scoops the filling, resting inside the skillet close to the edge. To the right, a white plate with a slice of pie sits partly in the frame on a white marbled surface. A beige cloth is placed below the skillet’s handle. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Pot Pie with Puff Pastry Recipe
Top Tip
How to Serve Mushroom Pot Pie with Puff Pastry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Pot Pie with Puff Pastry Recipe

Why You'll Love This Recipe

I can't get enough of how this recipe balances rich, creamy filling with that crisp, buttery puff pastry. Honestly, every time I make this Mushroom Pot Pie with Puff Pastry Recipe, it feels like comfort food elevated to a special occasion.

Perfectly Flaky Crust: Using store-bought puff pastry means you get professional-looking, golden layers without any fuss.
Deep Umami Flavor: A mix of cremini and oyster mushrooms, plus red wine and tamari, create layers of savory depth.
Rich Dairy-Free Creaminess: Soaked cashews blended with vegetable broth make the filling luxuriously smooth without dairy.
Simple Yet Impressive: Despite its gourmet taste, this recipe is straightforward, making it great for weeknights or entertaining.

Ingredients & Why They Work

Every ingredient in this Mushroom Pot Pie with Puff Pastry Recipe has its role—bringing earthiness, creaminess, aroma, or that irresistible golden crust. Here’s why each one stands out and some tips for picking the best:

Flat lay of a sheet of thawed puff pastry neatly folded, a small white bowl of golden olive oil, a yellow onion finely diced in a simple white ceramic bowl, quartered cremini mushrooms arranged fresh beside roughly chopped oyster mushrooms, a small white bowl with diced bright orange carrots, a dollop of rich red tomato paste on a white plate, a few unpeeled garlic cloves and fresh thyme sprigs laid out artfully, a scattering of paprika powder and freshly ground black pepper, a small white bowl filled with deep red dry red wine, diced small gold potatoes on a white plate, a small white bowl of smooth all-purpose flour, a white bowl holding soaked cashews glistening with moisture, a white bowl of clear vegetable broth, a small white bowl of dark soy sauce, frozen bright green peas placed loosely on the surface, and a small white bowl of creamy non-dairy milk, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Puff Pastry: Store-bought makes your life easier and ensures a light, flaky crust that browns beautifully.
Cremini Mushrooms: These add deep, woodsy flavor and a meaty texture, perfect as the recipe’s base.
Oyster Mushrooms: They bring a delicate texture and subtle sweetness that balances the earthiness.
Yellow Onion: Adds a sweet, savory backbone when sautéed until soft and golden.
Carrots: Provide slight sweetness and a bit of bite to contrast the creamy filling.
Tomato Paste: Intensifies umami and adds richness without overwhelming the dish.
Garlic & Fresh Thyme: Classic aromatics that lift and brighten the overall flavor.
Paprika & Black Pepper: Add warmth and subtle spice to keep things interesting.
Red Wine (or Water): De-glazes the pan, pulling up those tasty bits and deepening complexity.
Gold Potatoes: Small dice means they cook evenly and add tender heartiness without falling apart.
All-Purpose Flour: Thickens the sauce as it cooks, giving that classic pot pie consistency.
Cashews (Soaked): Blended smooth, they lend creamy richness that’s dairy-free but luxuriously silky.
Vegetable Broth: Provides the liquid base for your filling and infuses flavor.
Vegan Worcestershire Sauce & Tamari: Hit that savory, slightly tangy note that rounds out the umami spectrum.
Frozen Peas: Stirred in last, they add a pop of sweetness and vibrant color.
Non-Dairy Milk: Used to brush on the puff pastry for a golden, glossy finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Mushroom Pot Pie with Puff Pastry Recipe is. You can easily swap out mushrooms depending on what you find at the market or add your favorite herbs. Personalizing it keeps this dish exciting every time I make it.

Vegetable Variations: Once, I added chopped kale and roasted some butternut squash for an autumn twist—it totally elevated the filling’s texture and flavor!
Herb Boost: Fresh rosemary or sage can replace thyme if you want a slightly woodsy, festive feel.
Nut Alternatives: If you don’t have cashews on hand, I’ve had success with almond cream or even a thick oat milk roux for creaminess.
Wine Options: Feel free to use mushroom broth or vegetable stock instead of red wine to keep it alcohol-free without sacrificing depth.

Step-by-Step: How I Make Mushroom Pot Pie with Puff Pastry Recipe

A white plate sits on a white marbled surface, holding a slice of golden brown pie with a flaky crust on top. Underneath, there is a thick layer of creamy stew filled with chunks of brown mushrooms, small pieces of beige potatoes, and green peas. The stew has a smooth texture and looks rich, spreading slightly on the plate. A golden spoon rests on the right side of the plate, lifting a spoonful of the stew. The scene has warm natural light that highlights the shiny crust and the creamy stew. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Mushrooms

First, warm 2 tablespoons of olive oil over medium-high heat in an oven-safe cast-iron or heavy skillet. Toss in the finely diced onion, cremini mushrooms, oyster mushrooms, and carrots. Let them cook for about 7 minutes, stirring occasionally, until they’re nicely browned and soft. This step builds your base flavor—don’t rush it! Once browned, stir in the tomato paste and cook for an extra 2 minutes to deepen that savory richness.

Step 2: Add Spices and Deglaze

Now, toss in your minced garlic, fresh thyme, paprika, and black pepper, stirring for 30 seconds until fragrant. The kitchen will smell amazing at this point! Pour in ½ cup of dry red wine or water to deglaze the pan, scraping up all the browned bits on the bottom—those carry huge flavor. Cook until the liquid evaporates, about 2-3 minutes.

Step 3: Thickening the Filling

Sprinkle 3 tablespoons of all-purpose flour evenly over the veggies and stir for 1 minute. This cooks out the raw flour taste and begins thickening. Meanwhile, blend soaked cashews with vegetable broth, Worcestershire, and tamari until silky smooth (about 45-60 seconds). Pour this creamy mix into the pan along with the diced gold potatoes, stirring well. Bring everything to a boil, then reduce the heat and simmer for 10-12 minutes until the potatoes are tender and the filling thickens.

Step 4: Final Touches and Assembly

Stir in frozen peas and immediately remove the pan from heat to keep their color and brightness. If using a different baking dish, transfer the filling now. Roll out your puff pastry so it covers the top with about a 1-inch overhang. Lay it gently over your pan, trim the edges, fold the extra dough under, and pinch it tightly to the pan’s edges. Don’t forget to cut six 1-inch slits for ventilation—this prevents sogginess and helps the crust puff up beautifully. Brush the top with non-dairy milk for that golden finish.

Step 5: Bake and Enjoy

Pop the pie onto a baking sheet to catch any drips and slide it into a 400°F oven. Bake for 25-30 minutes until the crust turns golden brown and the filling bubbles around the edges. When it’s done, let it rest for 10 minutes before slicing—this helps the filling set and makes serving easier. Then, dig in and savor every comforting bite!

Top Tip

From numerous times making this Mushroom Pot Pie with Puff Pastry Recipe, I’ve learned a few tricks to keep it foolproof and absolutely delicious every time:

Soak Cashews Properly: Using hot water soaking for at least 30 minutes is enough if you have a powerful blender like a Vitamix; otherwise, longer soaking or substituting cashew butter will give you that perfect creamy texture.
Don’t Skip the Ventilation Slits: Those six 1-inch cuts in the puff pastry might seem small, but they’re essential to avoid a soggy top and to let steam escape while baking.
Use an Oven-Safe Skillet: Sautéing and baking in the same pan means fewer dishes and allows the filling to bake evenly under the pastry.
Rest Before Serving: Giving the pie 10 minutes to cool before cutting avoids a runny filling and keeps slices neat and satisfying.

How to Serve Mushroom Pot Pie with Puff Pastry Recipe

Garnishes

I like to sprinkle a few fresh thyme leaves or chopped parsley on top just before serving. It adds a fresh herbal note and a splash of green that brightens the plate. Sometimes, a light drizzle of truffle oil can turn this comfort dish into something a bit more luxurious—perfect for dinner guests.

Side Dishes

A crisp green salad with lemon vinaigrette is my go-to side—it cuts through the richness beautifully. Roasted Brussels sprouts or a simple garlic sautéed green beans also pair wonderfully, keeping the meal balanced and hearty without overwhelming the pot pie’s flavors.

Creative Ways to Present

For holiday dinners or special occasions, I’ve used individual ramekins or small cast iron skillets topped with puff pastry circles for personal pot pies. It makes for a charming presentation and allows everyone to enjoy their own perfectly portioned pie. Plus, it’s a fun way to impress friends!

Make Ahead and Storage

Storing Leftovers

After your pot pie has cooled completely, I keep leftovers covered tightly in the fridge for up to 5 days. Storing it in the original pan (if oven-safe) saves time when reheating. Just cover with foil so the crust doesn’t dry out.

Freezing

I’ve frozen the filling alone (without puff pastry) in airtight containers for up to 3 months. When ready, I thaw it overnight and assemble fresh puff pastry on top before baking. This way, your crust is perfectly flaky and fresh every time.

Reheating

To bring leftovers back to life, I pop slices in a 350°F oven for about 15-20 minutes, covering loosely with foil if the crust browns too fast. This keeps the pastry crisp and the filling warm without drying it out. Microwaving works in a pinch but tends to soften the crust.

Frequently Asked Questions:

Can I make this Mushroom Pot Pie with Puff Pastry Recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend that can thicken sauces, and use a gluten-free puff pastry. Make sure your tamari or soy sauce is gluten-free as well, and you’re good to go.

What can I use instead of cashews for the creamy filling?

If you're allergic or don’t have cashews, try almond butter or a well-made oat milk roux for creaminess. Some people use silken tofu blended with broth, but I find soaked cashews give the richest texture.

How do I prevent the puff pastry from getting soggy?

Cutting ventilation slits in the pastry is key, and pre-cooking the filling until thick helps a lot. Using an oven-safe pan lets you bake the filling underneath the pastry, so it doesn’t release excess moisture after baking. Plus, letting the pie rest before serving allows any residual steam to settle.

Can I prepare the filling ahead of time?

Absolutely! You can make the filling a day ahead, keep it refrigerated, then assemble with puff pastry just before baking. This cuts down on active cooking time and makes dinner night easy and stress-free.

Final Thoughts

This Mushroom Pot Pie with Puff Pastry Recipe is one of those dishes I always want to keep in my regular rotation. It’s both indulgent and wholesome, easy to make yet impressive enough for guests or a cozy family night. Trust me—you’ll enjoy the layered flavors and buttery crust as much as I do. So next time you want comfort food with a little gourmet flair, give this pot pie a try. I promise it’ll become a favorite in your kitchen, too.