Name: Mushroom Pot Pie with Kale and Puff Pastry Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 Tablespoons olive oil; 2 pounds mixed mushrooms (portobello, cremini, white button, shiitake, or oyster), cut into 1-inch chunks (about 10 cups); 4 Tablespoons unsalted butter; 1 yellow onion, finely chopped; 1 cup diced peeled carrots (from 2 medium carrots), cut into ½-inch pieces; 4 cloves garlic, minced; 1 Tablespoon tomato paste; ¼ cup flour (plus more for dusting); 3 cups chopped kale, stems removed; 1 cup dry red wine; 1½ cups beef stock (or vegetable stock); 1 teaspoon dried thyme; 1 Tablespoon soy sauce (plus more to taste); ¾ cup heavy cream (plus 1 Tablespoon for egg wash); 1 sheet puff pastry (about 9 ounces, thawed); 1 egg

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Introduction

This mushroom pot pie is a comforting and savory dish bursting with earthy mushroom flavors and tender vegetables, all topped with a flaky golden puff pastry crust. Perfect for a cozy dinner, it combines rich textures and a hint of wine for depth.

The image shows a close-up of a golden-brown baked dish in a black cast-iron pan placed on a white marbled surface. The dish has three visible layers of crust on top, each with a shiny, slightly crispy texture and rich golden color. Beneath the crust, there is a creamy mushroom sauce with chunks of mushroom and a few pieces of carrot, showing a smooth and thick texture with a warm brown tone. A silver spoon is partially dipped into the sauce, resting inside the pan, while some fresh yellow mushrooms are seen nearby on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil
2 pounds mixed mushrooms (such as portobello, cremini, white button, shiitake, or oyster), cut into 1-inch chunks (about 10 cups)
4 tablespoons unsalted butter
1 yellow onion, finely chopped
1 cup diced peeled carrots (from 2 medium carrots, cut into ½-inch pieces)
4 cloves garlic, minced
1 tablespoon tomato paste
¼ cup flour (plus more for dusting)
3 cups chopped kale (stems removed)
1 cup dry red wine
1½ cups beef stock or vegetable stock
1 teaspoon dried thyme
1 tablespoon soy sauce (plus more to taste)
¾ cup heavy cream (plus 1 tablespoon for egg wash)
1 sheet puff pastry (about 9 ounces, thawed)
1 egg

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: In a large 12-inch ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add half of the mushrooms, season with salt and pepper, and cook undisturbed until browned, about 3 minutes. Stir and continue cooking until browned all over, about 3 minutes more. Transfer mushrooms to a medium bowl.
Step 3: Repeat the cooking process with the remaining 2 tablespoons olive oil and mushrooms. Transfer to the bowl with the first batch.
Step 4: Reduce heat to medium, add butter to the skillet. Once melted, add the chopped onion and carrots. Cook until they start to soften, about 5 minutes.
Step 5: Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute more. Sprinkle the flour over the mixture and cook for another minute, stirring constantly.
Step 6: Add chopped kale, red wine, stock, dried thyme, and soy sauce. Season with salt and pepper. Cook for about 3 minutes until the kale begins to soften.
Step 7: Stir in the heavy cream until combined.
Step 8: Return the sautéed mushrooms to the skillet, stirring to combine. Adjust seasoning with additional soy sauce, salt, and pepper to taste.
Step 9: On a lightly floured surface, roll out the puff pastry to a size large enough to cover the skillet. Use a knife to trim it into a circle shape matching the skillet diameter.
Step 10: Place the puff pastry sheet on top of the mushroom mixture in the skillet. Crimp the edges with a fork if desired. Gently score a stripe pattern on the surface with a paring knife, taking care not to cut all the way through.
Step 11: Whisk together the egg and 1 tablespoon heavy cream. Brush this egg wash lightly over the puff pastry to help it brown evenly.
Step 12: Set the skillet on a baking sheet and bake in the preheated oven for about 30 minutes, until the puff pastry is puffed and golden brown. Let the pot pie rest for 10 minutes before serving.

Tips & Variations

For a vegetarian version, use vegetable stock instead of beef stock and add extra soy sauce for depth.
Experiment with different mushroom varieties for a mix of textures and flavors.
If you don’t have kale, substitute with spinach or Swiss chard.
Use a pie dish if you don’t have an ovenproof skillet, transferring the mixture before topping with puff pastry.
Let the cooked filling cool slightly before adding puff pastry to prevent sogginess.

Storage

Store leftover mushroom pot pie covered in the refrigerator for up to 3 days. To reheat, warm it in a 350-degree oven until the pastry is crisp and the filling is heated through, about 15-20 minutes. Avoid microwaving to keep the pastry flaky.

How to Serve

A round black skillet filled with a golden brown baked crust covering a thick, creamy brown mushroom filling. The crust is shiny and slightly bubbled with three indent lines across the top. The filling underneath is visible on one side, revealing soft mushroom slices and small orange carrot pieces in a smooth sauce. A silver spoon rests inside the filling, partially submerged. The skillet is placed on a white marbled texture surface with a couple of yellow mushrooms near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated. Assemble with the puff pastry and bake just before serving for best results.

What can I use instead of puff pastry?

If puff pastry is not available, you can use store-bought pie crust or make a biscuit topping, though the texture will differ from the flaky puff pastry crust.