If you're a mushroom lover, you're going to love these mushroom pot pies. These filling mushroom pot pies are loaded with veggies and lentils, making them hearty, nutrient dense and perfect for a meatless dinner. Top them off with some puff pastry for an easy pot pie vibe and you're all set.
As a big fan of homemade pot pies, I knew that I wanted to create a vegetarian version. This easy vegetarian pot pie is made with savory, meaty mushrooms, leeks, carrots and celery as the base. Adding in some French lentils for protein and to make it extra filling was the perfect addition. Lentils may just be one of my favourite plant based sources of protein, see this Greek lentil salad, chickpea and lentil salad with feta or my go-to crispy lentils for more ways to use them. I love how much nutrition is packed into this tiny little legume. Plus, they cook super quick. If you have time to prep the filling ahead of time, this mushroom pot pie comes together fairly quickly.
When it comes to the pot pie topping, I went with puff pastry because it's super easy to use and source from most grocery stores or bakeries. You could also use pie crust (gluten free) if needed. I love the buttery puff pastry on top once it's all golden brown. And tapping your spoon into the topping and eating some with every bite of the mushroom pot pie is pure heaven.
When it comes to the which types of mushrooms to use for this mushroom and lentil pot pie, use a variety that you love. I kept it simple with cremini and shiitake, but you can use others such as white button mushrooms, porcini, portobello or oyster.
Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain excess water through a sieve and transfer back to the pot and set aside.
Preheat the oven to 400ºF and line a baking sheet with parchment or foil.
Meanwhile, in a large skillet (or dutch oven) over medium heat, melt the butter. Add the carrots, leeks and celery. Sauté for two minutes, stirring occasionally. Add the mushrooms and walnuts and cook for about eight minutes, stirring often, until the mushrooms have released water. Stir in the garlic during the last 30 seconds.
Add the thyme, salt and pepper, tamari and balsamic and mix to combine.
Sprinkle in the flour and cook for one to two minutes, stirring constantly.
While stirring, slowly pour in the broth. Bring to a simmer and cook until thickened, about three minutes.
Pour in the cream and add the lentils and stir to combine. Taste and adjust the seasoning, adding more salt and pepper.
Lightly flour a work surface area. Roll the puff pastry out into about 1/8" thick. Cut the pastry into circles, about 2 inches larger than the size of the ramekins you'll be using.
Divide the mushroom/lentil mixture into the ramekins.
Press the puff pastry over top of the ramekin, pressing down the sides.
Brush the tops with the egg wash (or olive oil). Use a knife to cut a 1/2" slit in the top of each pie. Sprinkle the tops with a pinch of flaky salt.
Place the ramekins on the prepared baking sheet and transfer to the oven. Bake for 20 to 25 minutes, until the pastry is golden brown.
Let cool for a few minutes before carefully transferring to a plate. Enjoy!
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can't recommend this enough.
Low Sodium Tamari:
Tamari is a great option for those needing a gluten-free soy sauce. I'm not gluten-free, but still primarily use this brand. It's not too salty and it tastes great.
Looking for more weeknight dinner ideas? Try these
Ready to make this? Let's go!
If you make these vegetarian lentil and mushroom pot pies, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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These hearty, cozy and delicious mini mushroom pot pies are made with carrots, leeks and lentils. Topped with puff pastry and baked until golden brown and served hot.
Mushroom stock: I prefer making my own mushroom stock ahead of time. Feel free to use either a mushroom stock you love (homemade or store bought), vegetable broth or chicken stock (if not vegetarian).