Mushroom Pot Pie Recipe

Mushroom Pot Pie

Serves 4

For this savory pot pie with a creamy Marsala wine sauce, we like to use a mixture of mushroom varieties—but you can stick with all cremini or white button.


  • 2 tablespoons vegetable oil
  • 2 pounds assorted mushrooms, cut into 1-inch pieces
  • Kosher salt, to taste
  • Pepper, to taste
  • 5 tablespoons unsalted butter, divided use
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 large carrots, diced (about 1 1/2 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/4 cup Marsala wine
  • 1 1/2 cups vegetable broth
  • 3 sprigs fresh thyme, leaves picked (about 1 teaspoon)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 cup heavy whipping cream
  • 3 tablespoons cream cheese
  • 1 sheet frozen puff pastry, thawed as package directs
  • 1 egg, beaten


  1. Preheat oven to 400°F. Grease a 9-inch pie pan or 2-quart casserole dish and set aside.
  2. Place a large sauté pan over medium-high heat. Once hot, add oil and as many mushrooms as will fit in a single layer without crowding pan. Cook, undisturbed, 2 to 3 minutes. Toss and continue to cook about 5 minutes more, stirring occasionally. Allow mushrooms to become deeply golden on all sides. Transfer to a platter. Sprinkle with salt and pepper, to taste. Set aside. Repeat with remaining mushrooms.
  3. In the same pan, melt 1 tablespoon butter over medium-low heat. Add onion, carrot, celery, and garlic. Sprinkle with salt and pepper, to taste. Sauté until vegetables are soft, about 3 minutes.
  4. Add remaining 4 tablespoons butter and flour. Stir, melting butter and incorporating flour to create a roux (see Cook's Tip). Cook 2 minutes and allow to brown.
  5. Add Marsala and stir, scraping bottom and sides of pan. Slowly stir in broth, a little at a time. Add thyme leaves, mustard, and paprika and stir. Simmer 5 minutes, or until slightly thickened. Remove from heat. Stir in heavy cream and cream cheese. Add sautéed mushrooms. Stir gently to combine. Pour mixture into prepared pie pan.
  6. On a lightly floured board, roll out pastry to smooth creases and make it wide enough to cover pie pan. Gently lay pastry atop mushroom mixture and trim excess. Tuck and crimp edges. Brush with egg. Make a couple slits on top for steam to escape.
  7. Bake 20 to 25 minutes or until pastry is golden. If edges begin to darken, cover with aluminum foil during remaining baking time. Allow to sit 5 minutes before serving.
  8. Cook's Tip:
  9. A roux is a mixture of flour and butter used to thicken sauces.


Amount Per Serving (based on 4 servings)
Calories: 700
Total Fat: 47 g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 520 mg
Carbohydrates: 64 g
Fiber: 8 g
Total Sugar: 13 g
Added Sugars: 0 g
Protein: 15 g
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