This vegetarian pot pie has a rich filling of mushrooms and vegetables in flavourful red wine gravy. It's topped with a golden, flaky puff pastry crust. This vegetable pot pie recipe can be made with gluten-free puff pastry, too!
12ouncescremini mushrooms,or a combination of cremini and shittake mushrooms, sliced
½cupflour, or gluten-free flour blend, if necessary
salt and pepper
1 largeyellow potato,diced, or 1 cup baby potatoes, halved
1cupcarrots,peeled and diced
1cupfrozen green peas
1sheetpuff pastry,gluten-free, or regular puff pastry
1egg,mixed with 2 teaspoons water
Heat oven to 400°F.
Heat a 3 or 4-quart Dutch oven or heavy-bottomed large pot. Add oil and butter.
Once melted, add celery, onions and fennel. Cook until onions are translucent, about 2 minutes. Add the minced garlic and stir for a minute or two.
Add sliced mushrooms. Cook until mushrooms have released their water and are beginning to brown, about 8 minutes.
Make a roux. Sprinkle the flour, paprika, salt and pepper over the vegetables and stir to coat. Add the mushroom broth, a little at a time, stirring constantly until smooth. Add red wine, thyme and bay leaf.
Add potatoes, carrots, and seasonings. Reduce the heat and cook until the vegetables are fork-tender and the mixture has thickened slightly.
Remove from heat. Add frozen peas and parsley. Stir, then taste and adjust the seasoning, adding more salt and pepper if necessary. Remove the bay leaf.
Transfer the filling to a 9-inch pie pan. Top with a sheet of puff pastry, trimming to fit. Tuck the edges in. Brush lightly with a small amount of egg wash. Make a slit or two in the center of the pie to vent.
Place the pie pan on a baking sheet to avoid oven spills. Bake for 30 minutes or until the pastry is puffed and golden brown and the filling is bubbling. Remove from the heat and let stand for 5 minutes to cool slightly before slicing and serving.
*Red wine is optional, but adds a deep rich flavour to the filling.Storing: Store leftover pot pie in the fridge in a covered container. This recipe tastes best the day it is made because the pastry is crisp. You can store leftover pieces of pie for 3 - 4 days.Reheating: The best way to reheat pot pie to keep the crust crisp is to use the oven. Cover with foil and reheat in the oven at 350°F. for about 15-25 minutes or until the internal temperature registers 165°F. Reheating in the microwave is possible, of course, but the crust won't be crisp.Freezing: If you want to freeze leftover pot pie, cool it completely after baking. You may want to chill it in the fridge. Wrap tightly with plastic wrap and overwrap in foil, label and freeze for up to three months.Make ahead: You can make the filling 3 days ahead of time. Store it in the fridge or freeze it for up to 3 months. Thaw it in the fridge overnight, then add the puff pastry crust just before baking.