January 11, 2024

Mushroom & Lentil Pot Pie with Puff Pastry

Mushroom & Lentil Pot Pie with Puff Pastry

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.



  • 3/4 cup dry French lentils (picked through and rinsed)
  • 3 tbsps (42 g) unsalted butter
  • 2 medium carrots, sliced in coins (halved coins if large)
  • 2 leeks, chopped
  • 2 ribs celery, chopped
  • 10 oz cremini mushrooms, chopped
  • 6 oz shiitake mushrooms, chopped
  • 1 cup walnuts, roughly chopped
  • 4 cloves garlic, minced
  • 2 tsps chopped fresh thyme
  • 3/4 tsp kosher salt & black pepper (to taste)
  • 1 tbsp low sodium tamari (or soy sauce)
  • 1 tbsp balsamic glaze (or balsamic vinegar)
  • 2 tbsps all purpose flour
  • 1 cup mushroom stock (or vegetable broth, see notes)
  • 1/3 cup half & half cream (10% cream)
  • 1 sheet puff pastry, thawed in the fridge overnight
  • egg wash (or extra virgin olive oil)
  • flaky salt, for topping (optional)
  1. 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.
  2. Preheat the oven to 400ºF and line a baking sheet with parchment or foil.
  3. 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.
  4. Add the thyme, salt and pepper, tamari and balsamic and mix to combine.
  5. Sprinkle in the flour and cook for one to two minutes, stirring constantly.
  6. While stirring, slowly pour in the broth. Bring to a simmer and cook until thickened, about three minutes.
  7. Pour in the cream and add the lentils and stir to combine. Taste and adjust the seasoning, adding more salt and pepper if needed.
  8. 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 or soup bowls you'll be using.
  9. Divide the mushroom/lentil mixture into the ramekins/bowls, filling them to the top.
  10. 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.
  11. 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.
  12. Let cool for a few minutes before carefully transferring to a plate. Enjoy!


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).

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