Go Back
–+ servings
Mini Mushroom and Gruyère Pot Pies with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme for Cozy Nights

Mini Mushroom and Gruyère Pot Pies with Thyme are delightful vegetarian comfort food perfect for cozy evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 pies
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Puff Pastry
  • 1 package Puff Pastry can use homemade pastry for a more gourmet approach
For the Filling
  • 16 ounces Mixed Mushrooms cremini, shiitake, button; or substitute other preferred varieties
  • 1 cup Gruyère Cheese or Emmental cheese as an alternative
  • 2 tablespoons Unsalted Butter
  • 1 medium Onion finely chopped, preferably yellow onion
  • 3 cloves Garlic minced; or garlic powder if fresh is unavailable
  • 1 tablespoon Fresh Thyme Leaves or dried thyme with adjusted quantity
  • 2 tablespoons All-Purpose Flour consider gluten-free flour for a gluten-free option
  • 1 cup Vegetable Broth homemade vegetable stock can add extra depth
  • ½ cup Heavy Cream or substitute half-and-half or whole milk for a lighter version
  • to taste Salt adjust based on preference
  • to taste Freshly Ground Black Pepper adjust based on preference
  • 1 large Egg beaten for egg wash; consider a dairy-free alternative for vegan

Equipment

  • Oven
  • skillet
  • Ramekins
  • Rolling Pin
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease six 6-ounce ramekins with butter or cooking spray.
  2. Roll out the puff pastry until it's about 1/8 inch thick. Cut out circles larger than your ramekins for the tops.
  3. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Sauté the chopped onion until translucent, about 4 minutes.
  4. Add minced garlic and mixed mushrooms to the skillet. Cook until mushrooms are golden and most moisture has evaporated, about 8-10 minutes.
  5. Sprinkle in 2 tablespoons of all-purpose flour and stir to combine. Cook for about 2 minutes to form a roux.
  6. Gradually pour in 1 cup of vegetable broth while stirring continuously. Bring to a simmer and allow to thicken.
  7. Reduce heat to low, stir in ½ cup of heavy cream, and cook for 5 minutes until slightly thickened.
  8. Season the mixture with salt, pepper, and fresh thyme to taste.
  9. Spoon the filling evenly into each ramekin. Top with a layer of grated Gruyère cheese.
  10. Drape puff pastry circles over the ramekins, pressing edges to seal. Trim excess pastry and cut slits on top for steam.
  11. Brush the tops of the puff pastry with the beaten egg for a golden finish.
  12. Bake for 15-20 minutes until the pastry is golden-brown. Keep an eye on them to prevent burning.
  13. Allow the pot pies to cool for at least 10 minutes before serving to ensure filling settles.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

These pot pies make a perfect cozy meal, especially when paired with a fresh green salad or a hearty soup.

Tried this recipe?

Let us know how it was!