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Mushroom Pot Pie with Kale and Puff Pastry Recipe

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★★★★★

4.9 from 73 reviews

This hearty Mushroom Pot Pie features a medley of sautéed mushrooms, kale, and a rich, creamy sauce enveloped in a flaky puff pastry crust. A perfect vegetarian comfort food that combines earthy flavors with a crisp, golden topping for a satisfying meal.

Ingredients

Scale

Mushroom Filling

  • 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)

Pastry and Topping

  • 1 sheet puff pastry (about 9 ounces, thawed)
  • 1 egg

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie.
  2. Cook the mushrooms in batches: In a large 12-inch ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Add half the mushrooms, season with salt and pepper, and cook undisturbed until browned on one side, about 3 minutes. Stir and continue cooking until mushrooms are browned all over, about 3 minutes more. Transfer to a medium bowl.
  3. Repeat mushroom cooking: Add the remaining 2 tablespoons of olive oil and cook the rest of the mushrooms using the same method. Transfer these mushrooms to the medium bowl as well.
  4. Sauté vegetables: Reduce the heat to medium and add the butter to the skillet. When melted, add the chopped onion and diced carrots. Cook for approximately 5 minutes until they begin to soften.
  5. Add aromatics and thickeners: Stir in the minced garlic, cooking for 30 seconds until fragrant. Add tomato paste and cook for an additional minute. Sprinkle in the flour and cook, stirring constantly, for 1 minute to eliminate the raw taste.
  6. Incorporate liquids and greens: Add chopped kale, red wine, beef or vegetable stock, dried thyme, and soy sauce. Season with salt and pepper. Cook this mixture for about 3 minutes until the kale begins to wilt and the sauce thickens slightly.
  7. Add cream: Stir in the heavy cream to create a rich, velvety texture.
  8. Combine mushrooms and adjust seasoning: Return the cooked mushrooms to the skillet, mixing them into the sauce. Taste and add more soy sauce, salt, and pepper as needed.
  9. Prepare the puff pastry: Roll out the thawed puff pastry sheet to a size large enough to cover the skillet. Shape it into a circle with a knife to fit perfectly over the filling.
  10. Cover filling with pastry: Place the puff pastry sheet gently over the skillet’s mushroom mixture and crimp the edges using the tines of a fork for a decorative seal. Create a stripe pattern on top by running a paring knife lightly across the pastry without cutting through.
  11. Apply egg wash: Whisk together the egg with 1 tablespoon of heavy cream and brush this egg wash evenly over the puff pastry to promote a golden, shiny crust.
  12. Bake the pot pie: Set the skillet on a baking sheet to catch any drips and bake in the preheated oven for about 30 minutes, or until the puff pastry is puffed and golden brown.
  13. Rest and serve: Let the pot pie rest for 10 minutes after baking. This allows the filling to set slightly for easier serving and enhances flavor melding.

Notes

  • This recipe is vegetarian but can be adapted to vegan by substituting butter with plant-based margarine, using vegan cream alternatives, and ensuring the puff pastry contains no animal products.
  • Beef stock can be substituted with vegetable stock to keep the dish vegetarian.
  • Using a large ovenproof skillet simplifies cooking and baking in one vessel.
  • Allow the pot pie to rest after baking to avoid a runny filling when slicing.
  • For a gluten-free version, use gluten-free flour for thickening and a gluten-free puff pastry.

Keywords: mushroom pot pie, vegetarian pot pie, puff pastry recipe, creamy mushroom pie, comfort food, mushroom recipe

Find it online: https://freshrecipehub.com/mushroom-pot-pie-with-kale-and-puff-pastry-recipe/