Vegetarian Classic Mushroom Pot Pie

Total time1 hr 35 min

Prep time30 min

Cook time55 min

This deeply savory pot pie leans on a hearty mix of cremini and shiitake mushrooms for a rich, almost meaty bite, simmered down with onion, carrot, and celery until everything turns tender and fragrant. Fresh thyme and a splash of soy sauce deepen the umami, while a butter-and-flour base thickens into a silky, velvety sauce that clings to every mushroom slice and pea. All of that goes into a flaky double crust, brushed with egg wash and baked until deep golden brown with a crackling, steam-vented top. Each slice holds its shape when cut, revealing a creamy, vegetable-studded filling underneath a crust with real shatter. It's comfort food at its best, and a naturally satisfying centerpiece for a vegetarian table. Serve it straight from the dish while the filling is still glossy and hot for the full effect.

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Ingredients

6 servings

For the crust

2 store-bought or homemade pie crusts (enough for a 9-inch double-crust pie)
Wholly Wholesome Organic Pie Shells Traditional 9 Inch - 14 Oz Jus-Rol Thick Flaky & Lard-Free Pie Crust Wewalka Pie Crust Flaky & Lard Free European Bakery Style Dough Signature SELECT Pie Crusts Deep Dish - 16 Oz Simple Truth Organic™ Unroll & Bake 9-Inch Pie Crusts
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1 large egg, beaten

For the filling

3 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 lb cremini mushrooms, sliced
4 oz shiitake mushrooms, stems removed, caps sliced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 cup frozen peas

For the sauce

3 tbsp all-purpose flour
1 ½ cups vegetable broth
¾ cup whole milk
1 tbsp soy sauce

Instructions

1
Preheat the oven to 400°F (205°C). If using refrigerated pie crusts, remove them from the refrigerator and let them sit at room temperature for 10 minutes to make them pliable.
2
Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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