Mushroom Pot Pie For The Comfort Foodist

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One of my favorite veggies, isn't even a vegetable at all. They're actually a special type of fungus! Sure, when described as a fungus, mushrooms might not be as appealing to the rest of the population, but to me they are the BEST addition to any pizza, pasta, or other savory dish. In fact, I find that I prefer the “meatiness” of mushrooms to actual meat when I order at a restaurant. I love them so much, mushrooms are most often the ingredient I use to substitute meat in all of my favorite comfort food recipes. Pot pie is no exception! My absolute favorite kind of pot pie is a hearty mushroom pot pie!

Mushroom pot pie is a holiday hit

During the 2011 holiday season, I made this for both Thanksgiving and Christmas dinner. I was new to the vegetarian lifestyle and I had no idea what to make for the main dish. Side dishes are easy as a vegetarian, but I couldn't imagine something replacing the traditional turkey or ham dinner on the big day. As the holidays came and went, I noticed something amazing at dinner. This mushroom pot pie is so tasty that even all of my meat-eating family members complimented me on it and it ended up disappearing quicker than some of the other traditional dishes on the table! I have not found a person yet, (except maybe a mushroom hater…which is totally blasphemous in my eyes!!!) who does not like this pot pie! This pie is pretty versatile as well. I have put corn, peas, broccoli, and even hatch chili peppers in this pie. My favorite creative alteration that I have made to this pie, is using puff pastry and making individual pies for all of my guests!



  • 4 (9-inch) raw pie crusts (You can make these by hand, use store bought pie crusts, or even use puff pastry crust to make individual pot pies)
  • 6 small red potatoes, chopped
  • 3 Tbsp. olive oil
  • 1 red onion, diced
  • 2 cups buttons mushrooms, de-stemmed and cut in small cubes
  • 3 1/2 cups water
  • 1/4 cup soy sauce
  • 5 Tbsp. flour (alternately arrowroot, cornstarch, or rice flour can be substituted)
  • 2 large portobello mushrooms, de-stemmed and cubed
  • 2 tsp. fresh thyme, finely chopped (or 1 tsp. dried)
  • 1 1/2 Tbsp. fresh sage, finely chopped (or 2 tsp. dried)
  • 2 stalks celery, chopped
  • 1/2 cup baby carrots, chopped
  • 6 cloves garlic, minced
  • 1 Tbsp. Better Than Bouillon Mushroom Base (or alternately, 2 cubes vegetable bouillon)


  1. Pre-heat the oven to 350 degrees F. Press one of the pie crusts into a greased 9-inch pie plate. Repeat this step for a second pie plate. This recipe makes 2 pies. 
  2. Bring a saucepan of water to a boil and add potatoes whole. Cook until fork tender. Roughly 10-15 minutes. Drain and cube. Set aside.
  3. Heat one Tablespoon olive oil in a large saucepan, over low heat. Saute' onions until clear. Add garlic and saute for a minute more. Add button mushrooms, cover, and let mushrooms sweat for 7 minutes, stirring occasionally.
  4. Pour in the water, soy sauce, and Better Than Bouillon Mushroom Base; bring to a boil. Whisk in flour, stirring until lumps are gone. Allow the mixture to simmer while performing the next step.
  5. Heat remaining olive oil in a skillet over medium-high heat. Add portobello pieces and saute' until mushrooms are browned.
  6. Add portobello mushrooms, potatoes, celery, carrots, sage, and thyme to the gravy mixture. Simmer for another 10 minutes.
  7. Pour the gravy mixture into the two prepared pie crust/pans. Cover the pies with a second crust and crimp the edges to seal. Make a couple vent slits on top.
  8. Bake in the oven for 40 minutes until the crust is golden brown.
  9. Allow the pies to cool for ten minutes before cutting and serving.
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