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Mini Mushroom & Gruyère Pot Pies with Thyme Recipe

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3.8 from 23 reviews

These Mini Mushroom & Gruyère Pot Pies with Thyme feature a creamy mushroom and herb filling nestled under a flaky puff pastry crust. Rich Gruyère cheese melts into a luscious sauce made with fresh thyme, garlic, and onions, delivering a comforting yet elegant vegetarian dinner that’s perfect for cozy nights.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pastry

  • 1 sheet puff pastry, thawed

Filling

  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces mixed mushrooms (such as cremini, shiitake, and button), sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyère cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

Finishing

  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Crust: Roll out and cut the thawed puff pastry to fit the tops of your mini pot pie dishes or ramekins. Set aside in the refrigerator to keep chilled.
  2. Sauté Veggies: In a skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking until mushrooms are tender and any liquid has evaporated, about 6-8 minutes. Add fresh thyme leaves and stir to combine.
  3. Make Sauce: Sprinkle the all-purpose flour over the mushroom mixture and stir for 1-2 minutes to cook the flour taste out. Gradually whisk in the vegetable broth and then the heavy cream, stirring continually. Cook until the sauce has thickened sufficiently to coat the back of a spoon, approximately 3-5 minutes. Season with salt and freshly ground black pepper to taste.
  4. Add Cheese: Remove the skillet from heat and stir the shredded Gruyère cheese into the creamy mushroom filling until melted and incorporated evenly.
  5. Assemble: Spoon the creamy mushroom and cheese filling into each mini dish. Top each with the prepared puff pastry, pressing the edges down lightly to seal. Brush the tops generously with beaten egg wash for a golden finish.
  6. Bake: Preheat your oven to 375°F (190°C). Place the filled mini pot pies on a baking sheet and bake for 20 to 25 minutes, or until the pastry is puffed and golden brown and the filling is bubbly. Allow to cool briefly before serving.

Notes

  • Use a mix of mushrooms for deeper flavor — cremini, shiitake, and button work well together.
  • Make sure the puff pastry stays cold to achieve a flaky crust.
  • Fresh thyme adds brightness, but dried thyme can be used in a pinch (use about 1 teaspoon dried).
  • To save time, prepare filling a day in advance and assemble just before baking.
  • These pot pies can be served as an appetizer or a main dish paired with a simple green salad.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/mini-mushroom-and-gruyere-pot-pies-with-thyme-recipe/