In a large skillet over medium heat, warm 1/2 cup of extra-virgin olive oil. Add diced onion, sliced carrots, and chopped celery, sautéing for 5–7 minutes until they soften and turn fragrant.

Introduce minced garlic and thyme to the skillet and cook for an additional 1–2 minutes until the garlic is aromatic but not browned.

Stir in the dried porcini, quartered cremini, and sliced shiitake mushrooms. Sauté the mixture for about 5–6 minutes, cooking until the mushrooms begin to release their moisture and turn golden brown.

Sprinkle the all-purpose flour over the sautéed mushrooms and stir well for about 2 minutes to integrate it completely. Then, pour in the 1/2 cup of dry white wine, allowing it to simmer for 3–4 minutes until slightly reduced.

Slowly add 4 cups of cold water, soy sauce, bay leaves, and season with salt and black pepper. Bring the mixture to a gentle simmer and let it cook for 10–12 minutes, stirring occasionally, until it thickens to a creamy consistency.

Stir in the fresh or frozen peas and chopped parsley, mixing until well combined. Allow the filling to cook for 2–3 more minutes.

Preheat your oven to 400°F (200°C). This essential step guarantees that your pot pie will bake evenly and turn golden brown.

Unroll the thawed phyllo dough and lay the first sheet in a greased baking dish, brushing it lightly with olive oil. Continue layering 4 sheets in total.

Pour the savory mushroom filling into the prepared phyllo layer, spreading it evenly. Fold over the edges of the phyllo from the sides to seal in the filling.

Carefully place the assembled pot pie in your preheated oven and bake for 25–30 minutes or until the crust is golden brown and shatteringly flaky.

Once baked, take the Vegan Mushroom Pot Pie out of the oven and let it cool slightly. Remember to remove any hidden bay leaves.

Slice the pot pie into wedges and serve warm, perhaps with a side salad or some crusty bread.