Mushroom Pot Pie

Mushroom pot pie with a dramatic, golden puff pastry lid is authentic comfort food with soul. Properly browned cremini mushrooms reward you with deep savory flavor you can fold into a creamy, herb-scented sauce with root vegetables.

Cast iron shines in this recipe: it holds steady heat for proper mushroom browning, then goes straight into the oven for an even bake. If you’re still getting comfortable with cast iron, make sure your pan is ready with our guide to seasoning cast iron properly.

Mushroom Pot Pie

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Golden mushroom pot pie with scored puff pastry baked in a cast iron skillet
Prep
⏱️
Cook
🔥
Total
⏳
Serves
🍽️ 6

Ingredients

  • 4 tablespoons olive oil, plus more as needed
  • 1½ pounds cremini mushrooms, stemmed and quartered
  • Kosher salt and black pepper
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons chopped fresh rosemary
  • ¼ cup all-purpose flour
  • 1½ cups chicken or vegetable stock
  • ¾ cup heavy cream
  • 1 cup diced peeled carrots
  • 1 cup diced peeled parsnips
  • 1 cup diced red potatoes
  • 1 package puff pastry, thawed
  • 1 large egg

Instructions

  1. Heat oven: Heat oven to 425°F.
  2. Brown mushrooms: In a 14-inch ovenproof skillet, brown mushrooms in batches in olive oil; transfer to a bowl.
  3. Sauté aromatics: Add butter and onion; cook until softened. Add garlic and herbs.
  4. Build sauce: Stir in flour; cook 2 minutes. Add stock and cream; simmer until thick.
  5. Finish filling: Stir in vegetables and mushrooms; season.
  6. Top & bake: Score pastry, lay over skillet, brush with egg wash (1 egg beaten with 1 Tbsp water), bake until golden.
Chef note — brown in batches: Mushrooms release a lot of water. If you crowd the pan, they steam and turn pale. Work in batches with enough oil to lightly coat the skillet, let the mushrooms sit undisturbed until browned, then toss and finish. You’re aiming for deep color and a dry pan before moving on.
Sauce thickness check: After adding stock + cream, simmer until the sauce coats the back of a spoon. It should look slightly thicker than you want — the vegetables release a bit of liquid as the pie bakes.
Puff pastry tip: Score the top for steam vents and for that “ribbon” look. Keep the pastry cold until it hits the oven, and brush lightly with egg wash for deep golden color.
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Shop the Cast Iron Skillet

14-Inch Pre-Seasoned Cast Iron Skillet
Ideal for large-format pot pies, deep mushroom browning, and oven-to-table meals.

 

Mushroom Pot Pie | PantryJoy

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