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Creamy Mushroom and Chestnut Vegetarian Pot Pie

Vegetarian mushroom pot pie gets its creamy filling from cremini mushrooms, chestnuts, peas, and a thyme-scented sauce. A cold puff pastry topping bakes up puffed and deep golden brown over the bubbling filling.
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Prep Time 20 minutes
Cook Time 57 minutes
cooling and resting 30 minutes
Total Time 1 hour 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 tbsp unsalted butter
  • 1 lb cremini mushrooms sliced 1/4 inch thick
  • 1 yellow onion small, finely chopped
  • 1 carrot medium, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 tsp dried thyme
  • 1.5 cup vegetable broth
  • 0.5 cup heavy cream
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup chestnuts cooked, peeled, roughly chopped (about 5 ounces)
  • 0.75 cup frozen peas
For the topping
  • 1 puff pastry sheet, frozen, thawed but still cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Make the filling
  1. Heat the oven to 400°F and set a rack in the middle.
  2. Set a 9-inch deep-dish pie plate on a rimmed baking sheet.
  3. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat.
  4. Cook half the mushrooms, stirring occasionally, until browned and their released liquid has evaporated, 5 to 7 minutes; transfer to a plate.
  5. Melt another tablespoon butter in the skillet and cook the remaining mushrooms, stirring occasionally, until browned and their released liquid has evaporated, 5 to 7 minutes; transfer them to the plate.
  6. Melt the remaining tablespoon butter in the skillet.
  7. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes.
  8. Stir in the garlic and cook for 30 seconds.
  9. Sprinkle in the flour and thyme and stir for 1 minute.
  10. Gradually whisk in the vegetable broth, then stir in the heavy cream, salt, and pepper; cook, stirring, until the sauce thickens, 3 to 5 minutes.
  11. Return the mushrooms to the skillet and stir in the chestnuts and peas.
  12. Cook until hot, about 2 minutes, then remove from the heat and let the filling cool for 15 minutes.
Top and bake
  1. Spoon the filling into the pie plate and spread it evenly.
  2. Lay the puff pastry over the filling, trim any excess, and press the edges against the rim of the pie plate.
  3. Beat the egg with the water and brush the pastry with the egg wash.
  4. Cut 3 small slits in the top.
  5. Bake on the baking sheet until the pastry is puffed and deep golden brown and the filling bubbles through the slits, 30 to 35 minutes.
  6. Rest for 15 minutes before serving.

Notes

Keep the puff pastry cold until you top the filling so it bakes up flaky. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. For a dairy-free variation, use plant-based butter, cream, and puff pastry.