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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies for Cozy Comfort Food

Savor the rich flavors of Mini Mushroom & Gruyère Pot Pies, a perfect cozy dish for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 6 pott pies
Course: Baking
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Puff Pastry Feel free to use homemade pie crust for a rustic charm.
For the Filling
  • 1 pound Mixed Mushrooms Use a mix of cremini, shiitake, and button mushrooms.
  • 1.5 cups Gruyère Cheese Shredded, can substitute with Swiss or cheddar.
  • 2 tablespoons Unsalted Butter Light olive oil can be used instead.
  • 1 large Onion Finely chopped.
  • 3 cloves Garlic Minced, fresh is best.
  • 1 tablespoon Fresh Thyme Use dried thyme if fresh isn't available.
  • 0.25 cup All-Purpose Flour Try gluten-free flour for gluten-free option.
  • 1.5 cups Vegetable Broth Any plant-based broth can be used.
  • 1 cup Heavy Cream Half-and-half is a lighter option.
  • Salt To taste.
  • Freshly Ground Black Pepper To taste.
  • 1 large Egg Beaten, can substitute with milk.

Equipment

  • Oven
  • Skillet
  • Ramekins
  • Rolling Pin
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease six 6-ounce ramekins lightly.
  2. Roll out the puff pastry until about 1/8-inch thick and cut out 6 to 7 circles to fit ramekins.
  3. Melt 2 tablespoons of unsalted butter in a skillet and sauté the onion for about 4-5 minutes.
  4. Add minced garlic and mixed mushrooms, sauté for 8-10 minutes until golden brown.
  5. Stir in 1/4 cup of all-purpose flour and cook for 2 minutes to create a roux.
  6. Gradually add 1.5 cups of vegetable broth while stirring; bring to a simmer and cook for 5 minutes.
  7. Stir in 1 cup of heavy cream and simmer until thickened.
  8. Season the filling with salt, black pepper, and fresh thyme.
  9. Fill each ramekin with the mushroom mixture, sprinkle with 1.5 cups of Gruyère cheese.
  10. Cover with puff pastry, sealing the edges well.
  11. Brush tops with the beaten egg and bake for 15-20 minutes until golden brown.
  12. Let pot pies cool for 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

These pot pies can be modified with different cheeses or vegetables to suit your taste.

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