If you have been searching for that soul-satisfying comfort food that’s both wholesome and bursting with flavor, this Mushroom and Lentil Pot Pie Recipe is going to become your new go-to. Imagine tender lentils and a medley of earthy mushrooms embraced by a rich, golden crust that’s both flaky and buttery. Every bite delivers a harmony of textures and layers of savory goodness, making it perfect for cozy dinners or impressing guests with a vegetarian masterpiece. This pot pie is proof that plant-based meals can be indulgent and deeply comforting at the same time.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward this incredible dish. Each element plays a crucial role, whether it’s building flavor, creating texture, or bringing that hearty, homey color to your pot pie.
- 3 cups all-purpose flour: The foundation for a sturdy yet flaky crust that holds all the filling together beautifully.
- 1 tablespoon granulated sugar: A touch of sweetness in the crust helps balance the savory filling perfectly.
- ½ teaspoon coarse kosher salt: Enhances all the other flavors and adds depth to the dough and filling.
- 8 tablespoons full-fat brick cream cheese: Gives the crust a tender, melt-in-your-mouth quality.
- 8 tablespoons cold unsalted butter, diced: Essential for a rich, flaky pastry with that classic buttery flavor.
- ½ cup ice water, plus more as needed: Keeps the dough cool and helps achieve the perfect texture.
- 1 ounce dried porcini mushrooms: Imparts a deep, earthy umami note that elevates the filling.
- 8 ounces baby bella or white button mushrooms, diced: Adds variety in texture and enhances the overall mushroom flavor.
- 1 tablespoon olive oil: For sautéing the vegetables and mushrooms until tender and flavorful.
- 1 large onion, peeled and diced: Builds a sweet and aromatic base for the filling.
- 1 large carrot, peeled and diced: Adds subtle sweetness and vibrant color.
- 1 celery rib, diced: Provides a fresh, crisp contrast that balances the richness.
- 2 tablespoons tomato paste: Intensifies the savory flavors with a touch of acidity and richness.
- 3 cloves garlic, peeled and minced: Enhances the filling with a fragrant warmth.
- 1 tablespoon soy sauce: Boosts the umami character and adds complexity.
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried): Offers an herbal, earthy brightness.
- 1 tablespoon unsalted butter: Adds silkiness and richness while cooking the filling.
- 1 ½ teaspoons coarse kosher salt, more to taste: Balances the flavors inside the pot pie.
- ½ teaspoon black pepper, more to taste: Adds a gentle heat and depth.
- 2 tablespoons all-purpose flour or potato starch: Helps thicken the luscious filling.
- 3 cups vegetable broth: Creates a flavorful base and moistens the filling perfectly.
- ½ cup dried lentils (brown or green): Adds protein, heartiness, and a wonderful texture.
- 1 medium sweet potato, peeled and diced: Brings natural sweetness and bulk to the filling.
- 1 tablespoon apple cider vinegar: Adds a lively acidity to brighten flavors.
- Egg wash (1 egg whisked with 2 teaspoons water): For a gorgeous shiny golden crust once baked.
How to Make Mushroom and Lentil Pot Pie Recipe
Step 1: Prepare the Pot Pie Crust
Start with combining the flour, sugar, and salt in a large bowl. Cut in the cold, diced butter and cream cheese until the mixture resembles coarse crumbs. Slowly add ice water, stirring gently until the dough comes together. Chill it for at least 30 minutes to ensure it’s firm and easy to roll out. This crust will bake into a tender, flaky shell that holds your delicious filling perfectly.
Step 2: Rehydrate Porcini Mushrooms and Cook Lentils
Soak the dried porcini mushrooms in hot water for about 15 minutes until they are soft and flavorful. Drain, reserving the soaking liquid for extra depth in the filling. Meanwhile, rinse the lentils well and simmer them in vegetable broth until tender but not mushy, about 20-25 minutes. This ensures a nice texture that will hold up under the pot pie’s thick sauce.
Step 3: Sauté the Vegetables and Mushrooms
Heat olive oil and butter in a large skillet over medium heat. Add onions, carrots, celery, and garlic, cooking until soft and golden. Toss in the diced baby bella mushrooms and rehydrated porcini, stirring occasionally until they release their moisture and start to brown effortlessly – that’s where the magic happens! Stir in tomato paste, soy sauce, and thyme for an intense, savory flavor.
Step 4: Make the Filling Sauce
Sprinkle the flour or potato starch over the cooked veggies and mushrooms. Stir constantly for a minute or two to cook out the raw taste. Slowly mix in the reserved porcini soaking liquid and vegetable broth, stirring until it thickens into a rich sauce. Add the cooked lentils and diced sweet potato. Season generously with salt, pepper, and apple cider vinegar. Let everything simmer gently until the sweet potatoes are tender and the filling has a luscious, hearty consistency.
Step 5: Assemble and Bake
Preheat your oven to 400°F (200°C). Roll out half the chilled dough and line your pie dish. Pour the warm mushroom and lentil filling inside, then roll out the remaining dough and cover the top. Crimp the edges to seal and brush the surface with egg wash to achieve that glossy, golden finish. Cut a few slits in the top for steam to escape. Bake for 30-35 minutes or until the crust is beautifully browned and flaky.
How to Serve Mushroom and Lentil Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a bright, fresh contrast to the earthy richness of the pot pie. For a little extra indulgence, serve with a dollop of tangy sour cream or a drizzle of creamy cashew sauce to elevate the experience.
Side Dishes
Pair this hearty pot pie with a crisp green salad tossed in a light vinaigrette to balance the richness. Roasted Brussels sprouts or a simple sautéed green vegetable with garlic also makes a wonderful accompaniment, rounding out the meal with freshness and varying textures.
Creative Ways to Present
For a charming presentation, serve individual pot pies in ramekins using the same filling and crust recipe. This allows for personalized servings and a stunning tabletop display at dinner parties. Alternatively, consider decorating the top crust with cut-out shapes, such as leaves or mushrooms, for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover pot pie in an airtight container and store it in the refrigerator for up to 3 days. Keep in mind the crust brown slightly softens but remains delicious and comforting after reheating.
Freezing
You can freeze the fully assembled and unbaked pot pie wrapped tightly in plastic wrap and then foil for up to 2 months. When ready to bake, thaw overnight in the fridge before baking as instructed. Alternatively, freeze cooked leftovers in sealed containers for convenient future meals.
Reheating
Reheat leftovers in a preheated 350°F (175°C) oven for about 15-20 minutes to bring back the crispiness of the crust and warm the filling through. If reheating from frozen, allow extra baking time and cover the crust loosely with foil to avoid over-browning.
FAQs
Can I use other types of mushrooms in this pot pie?
Absolutely! While baby bella and porcini provide great flavor and texture, you can mix in cremini, shiitake, or even oyster mushrooms for variety. Just be mindful that different mushrooms release different amounts of moisture.
Is this Mushroom and Lentil Pot Pie Recipe suitable for vegans?
Not as written because it contains butter, cream cheese, and egg wash. However, you can substitute vegan butter, vegan cream cheese, and use a plant-based milk or aquafaba for the egg wash to make a delicious vegan version.
How long does the filling take to cook?
The filling requires about 25-30 minutes of total cooking time—lending the lentils enough time to tenderize and the sweet potatoes to soften, ensuring a hearty and flavorful center for your pot pie.
Can I prepare the filling in advance?
Yes! The filling can be made a day ahead and refrigerated. Just reheat it gently before assembling the pot pie with the crust to save time on the day you want to enjoy it.
What can I serve instead of sweet potatoes?
Butternut squash or regular potatoes work beautifully as alternatives, offering a similar sweetness and texture. Adjust cooking times if required to ensure they are tender before assembling the pot pie.
Final Thoughts
This Mushroom and Lentil Pot Pie Recipe is a true celebration of comfort food, filled with layers of savory, earthy flavors and wrapped in a perfectly flaky crust. It’s the kind of meal that warms your heart and pleases every palate. I encourage you to give it a try—you might just find it becoming a classic in your recipe collection as it has in mine!
Print
Mushroom and Lentil Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mushroom and Lentil Pot Pie is a hearty and comforting vegetarian dish featuring a flaky cream cheese-infused crust filled with a savory mixture of mushrooms, lentils, sweet potatoes, and aromatic vegetables. Perfect for a cozy dinner, this recipe balances earthy flavors and a rich, satisfying texture without any meat.
Ingredients
Pastry
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon (2 grams) coarse kosher salt
- 8 tablespoons (90 grams) full-fat brick cream cheese
- 8 tablespoons (113 grams) cold unsalted butter, diced
- ½ cup ice water, plus more as needed
Mushroom and Lentil Filling
- 1 ounce dried porcini mushrooms
- 8 ounces baby bella or white button mushrooms, cleaned and diced
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 celery rib, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried)
- 1 tablespoon unsalted butter
- 1–½ teaspoons coarse kosher salt, more to taste
- ½ teaspoon black pepper, more to taste
- 2 tablespoons all-purpose flour or potato starch
- 3 cups vegetable broth
- ½ cup dried lentils (brown or green)
- 1 medium (10 ounce) sweet potato, peeled and diced
- 1 tablespoon apple cider vinegar
Finishing
- Egg wash (1 egg whisked together with 2 teaspoons of water)
Instructions
- Prepare the Pastry: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cream cheese and cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just starts to come together. You may need a little more water if the dough feels dry. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Soak Porcini Mushrooms: Place dried porcini mushrooms in a small bowl with warm water to rehydrate for about 20 minutes. Drain and chop, reserving the soaking liquid for the filling.
- Cook Lentils: Rinse lentils under cold water. In a pot, bring 1½ cups vegetable broth to a boil, add lentils, reduce heat and simmer until tender but firm, about 20 minutes. Drain any excess liquid and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery; cook until softened, about 5-7 minutes. Add baby bella mushrooms, rehydrated porcini, and garlic; cook until mushrooms release their moisture, about 5 minutes.
- Add Flavorings: Stir in tomato paste, soy sauce, and thyme. Season with salt and pepper. Mix well to combine and cook for 2 minutes to develop flavors.
- Make the Filling Base: Add butter to the skillet, let it melt, then sprinkle flour or potato starch evenly over the mixture. Stir constantly to remove the raw flour taste and create a roux, about 2 minutes.
- Add Broth and Sweet Potatoes: Slowly whisk in the remaining vegetable broth along with the reserved porcini soaking liquid (avoid any sediment). Add diced sweet potatoes and cooked lentils, stir well. Simmer until sweet potatoes are tender and mixture thickens, about 15-20 minutes. Stir in apple cider vinegar and adjust seasoning if necessary.
- Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out two-thirds of the pastry dough on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, trim edges. Pour cooled filling into the crust. Roll out remaining dough and cover the pie. Seal edges by crimping and cut slits on top for steam to escape. Brush the top crust with egg wash for a golden finish.
- Bake: Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil halfway through baking.
- Cool and Serve: Allow the pot pie to cool for about 10-15 minutes before serving to let the filling set.
Notes
- You can substitute cream cheese in the crust with full-fat Greek yogurt for a slightly lighter option.
- If you prefer a gluten-free version, use a gluten-free flour blend and potato starch for thickening.
- Adjust salt and pepper according to your taste preference throughout the cooking process.
- The porcini soaking liquid adds depth to the filling; just make sure to strain it well to avoid any grit.
- Make sure the pie is allowed to cool slightly before cutting to prevent the filling from spilling out.
- This pot pie can be reheated in a 350°F oven for 15-20 minutes and still maintain its crisp crust.
