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.

Ingredients

• dry French lentils: these are my favourite lentils because they hold up the best and don't get mushy.
• unsalted butter
• carrots
• leeks
• celery
• cremini mushrooms
• shiitake mushrooms
• walnuts
• garlic
• fresh thyme
• kosher salt & black pepper
• low sodium tamari (or soy sauce)
• balsamic glaze (or balsamic vinegar)
• all purpose flour
• mushroom stock (or vegetable broth)
• half & half cream (10% cream)
• puff pastry
• egg (for an egg wash) or use extra virgin olive oil
• flaky salt

How to Make This Mushroom Pot Pie

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!

Tips

• Cut the puff pastry larger: when cutting the puff pastry, cut it larger than the size of the ramekins or oven safe soup bowls you'll be using. This will ensure that you can cover the top and press it into the sides without it breaking.
• Slice a slit in the puff pastry: use a knife to cut a small 1/2" slit in the top of each pie so that steam can escape during baking.
• Cook ahead: if you want to save time, cook the filling ahead and then portion it into the ramekins and top with the puff pastry and bake.
• Thaw the puff pastry: be sure that the puff pastry had time to thaw from the freezer, so take it out the night before.
• Don't skip the flaky salt: although it's optional, I love adding a pinch of flaky salt on top of the mushroom pot pies before baking. It adds a nice savoury touch.
• Fill up the ramekins: whichever dish you're baking the mushroom pot pie in, be sure to fill it up to the top. This will help make sure the puff pastry doesn't set or dip too low which causes uneven cooking and browning.
• Use french lentils: these are one of the sturdier lentils that will hold their shape better and won't get mushy.

Substitutions

• Puff pastry: use a homemade or store bought pie crust instead. Opt for gluten free if needed.
• Vegan puff pastry: use a puff pastry that's made without butter.
• Egg wash: you can use melted butter or olive oil to brush on top of the puff pastry in its place.
• No dairy: use an unsweetened dairy-free cream instead, or make your own cashew cream by blending cashews and water.
• Balsamic glaze: this is what I typically have on hand at home, feel free to use balsamic vinegar instead.
• No ramekins: you can bake this as a whole pie in a pie dish or in a baking dish, an 8 x 11-inch baking dish should work.
• Nut-free: omit the walnuts.

Ingredients & Products I Recommend:

Kosher salt:

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.

Flaky salt:

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.

More Recipes to Try

Looking for more weeknight dinner ideas? Try these

• Creamy Gochujang Pasta
• Delicata Squash Pizza
• Spaghetti Squash with Ground Turkey & Brown Butter
• Slow Roasted Salmon with Citrus & Fennel
• Air Fryer Chicken Schnitzel
• Crispy Pan Fried Chicken Thighs with easy Pan Sauce
• Moroccan Chicken Meatballs
• Chipotle Ground Chicken Tacos
• Ravioli with Creamy Spinach Pesto & Peas
• Pan Fried Gnocchi with Sage & Brown Butter
• Easy Gouda Mac & Cheese
• Honey Lime Chicken Thighs & Sweet Potatoes
• Thai Red Curry Turkey Meatballs

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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