If you’re craving a cozy, hearty meal that feels like a warm hug on a plate, this Mushroom and Lentil Pot Pie Recipe is exactly what you need. Imagine tender mushrooms, earthy lentils, and sweet chunks of sweet potato wrapped in a flaky, buttery crust with hints of thyme and garlic. This dish not only comforts your soul but also packs a nutritious punch. It’s a perfect vegetarian main that’s guaranteed to impress family and friends alike, whether you’re serving it on a chilly evening or as a special weekend treat.
Ingredients You’ll Need
Each ingredient in this Mushroom and Lentil Pot Pie Recipe plays a crucial role in creating its layered flavors and satisfying textures. From the rich, crumbly crust made with cream cheese and butter to the vibrant vegetable filling featuring earthy mushrooms and hearty lentils, each component brings something special to the table.
- 3 cups (360 grams) all-purpose flour: The foundation for your buttery crust, offering structure and flakiness.
- 1 tablespoon granulated sugar: Adds a subtle sweetness that balances the savory notes.
- ½ teaspoon coarse kosher salt: Enhances all the flavors and helps the dough develop properly.
- 8 tablespoons (90 grams) full-fat brick cream cheese: Brings tender richness to the crust for a unique texture.
- 8 tablespoons (113 grams) cold unsalted butter, diced: The key to that melt-in-your-mouth, flaky crust.
- ½ cup ice water, plus more as needed: Helps bind the dough together without melting the butter.
- 1 ounce dried porcini mushrooms: Intensifies the umami in the filling with deep, earthy flavors.
- 8 ounces baby bella or white button mushrooms, cleaned and diced: Provides a fresh, meaty texture that pairs beautifully with lentils.
- 1 tablespoon olive oil: Used to sauté the vegetables and bring out their natural sweetness.
- 1 large onion, peeled and diced: Builds flavor depth with gentle sweetness.
- 1 large carrot, peeled and diced: Adds color and a soft bite to the filling.
- 1 celery rib, diced: Contributes to the classic mirepoix base for savory richness.
- 2 tablespoons tomato paste: Boosts the savory elements with a concentrated tangy sweetness.
- 3 cloves garlic, peeled and minced: Delivers aromatic warmth and sharpness.
- 1 tablespoon soy sauce: Infuses salty umami for deeper complexity.
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried): Offers fragrant herbal notes to brighten the pie.
- 1 tablespoon unsalted butter: Used in the filling for richness and to carry flavors.
- 1-½ teaspoons coarse kosher salt, more to taste: Balances and seasons perfectly.
- ½ teaspoon black pepper, more to taste: Adds subtle heat and depth.
- 2 tablespoons all-purpose flour or potato starch: Thickens the filling for that luxurious pot pie consistency.
- 3 cups vegetable broth: Creates a simmering liquid that cooks the lentils and melds flavors.
- ½ cup dried lentils (brown or green): Brings hearty protein and texture to the filling.
- 1 medium (10 ounce) sweet potato, peeled and diced: Offers a natural sweetness and soft texture that contrasts nicely.
- 1 tablespoon apple cider vinegar: Adds a hint of acidity to balance richness and rounds out flavors.
- Egg wash (1 egg whisked with 2 teaspoons water): Gives the crust a beautiful golden-brown glaze.
How to Make Mushroom and Lentil Pot Pie Recipe
Step 1: Prepare the Dough
Start by mixing the flour, sugar, and kosher salt in a large bowl. Then, cut in the cream cheese and cold butter until the mixture resembles coarse crumbs. Slowly add ice water, stirring just until the dough begins to hold together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes to firm up, which will help create that flaky crust we all love.
Step 2: Rehydrate Porcini Mushrooms and Prep Vegetables
While the dough chills, soak the dried porcini mushrooms in warm water for about 20 minutes until softened. Drain, reserving the soaking liquid. Next, dice the baby bella mushrooms, onion, carrot, celery, and garlic, preparing all your vegetables for the filling.
Step 3: Cook the Filling
Heat olive oil and butter in a large skillet, then sauté the onion, carrot, and celery until tender. Add garlic, diced mushrooms, and the rehydrated porcini mushrooms, cooking until soft and fragrant. Stir in the tomato paste, soy sauce, thyme, salt, and pepper. Sprinkle the flour over the veggies and stir well to coat, then gradually add vegetable broth along with the reserved porcini soaking liquid. Add lentils and sweet potato, simmering until lentils are tender and the mixture thickens into a rich stew. Finish with apple cider vinegar for a subtle tang.
Step 4: Assemble the Pot Pie
Preheat your oven to 400°F (200°C). Roll out one dough disc and fit it into your pie dish, trimming excess. Pour the filling into the crust. Roll out the second dough disc, then either cover the pie completely or create a lattice top for a beautiful presentation. Trim and crimp the edges to seal. Brush the surface with egg wash to ensure a gorgeous golden finish during baking.
Step 5: Bake to Perfection
Bake the pot pie for 30 to 35 minutes, or until the crust is a deep golden brown and the filling is bubbling delightfully. Let it rest for a few minutes before slicing, giving those flavors a chance to settle for the perfect bite.
How to Serve Mushroom and Lentil Pot Pie Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme leaves on top just before serving to add a fresh, herby aroma. A light drizzle of extra virgin olive oil or a swirl of vegan sour cream can add an extra layer of richness and a visually appealing touch.
Side Dishes
This pot pie pairs wonderfully with crisp green salads dressed lightly with lemon vinaigrette or a tangy slaw to cut through the richness. Roasted Brussels sprouts or steamed green beans also complement the earthy flavors and create a balanced meal.
Creative Ways to Present
For a charming individual serving option, use small ramekins or mini pie tins. They’re perfect for dinner parties or a fun, personalized dinner. Another idea is to top the pie with decorative cut-outs from leftover dough, such as leaves or mushrooms, to highlight the rustic nature of this Mushroom and Lentil Pot Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Lentil Pot Pie Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld overnight, so leftovers can be even more delicious.
Freezing
You can freeze the assembled, unbaked pie for up to one month. Just wrap tightly in plastic wrap and then foil to protect against freezer burn. Thaw it overnight in the refrigerator before baking for best results.
Reheating
To reheat, warm the pot pie in a 350°F (175°C) oven until heated through and the crust regains its crispiness, about 20-25 minutes. Avoid microwaving as it may make the crust soggy.
FAQs
Can I use fresh mushrooms instead of dried porcini?
Absolutely! While dried porcini add an intense earthy flavor, you can substitute with fresh cremini or shiitake mushrooms. Just sauté them well to bring out their richness.
Are lentils necessary for this recipe?
Lentils add protein and heartiness, crucial for the filling’s texture and nutrition. However, you could swap them with cooked chickpeas or beans if preferred, though it will alter the final taste slightly.
Is this pot pie vegan?
With the current recipe using cream cheese and butter, it’s vegetarian but not vegan. You can swap out butter and cream cheese for plant-based alternatives to make it fully vegan.
Can I prepare this pot pie in advance?
Yes! You can make the filling and dough a day ahead and keep them refrigerated separately. Assemble and bake the next day for fresh, flaky results.
What is the best way to roll out the dough?
Chill the dough well and roll it out on a lightly floured surface to prevent sticking. Use gentle motions to avoid warming the dough, which helps maintain the flakiness of your crust.
Final Thoughts
This Mushroom and Lentil Pot Pie Recipe is a delightful celebration of flavors and textures that will quickly become a favorite in your recipe rotation. It’s nourishing, comforting, and just downright delicious—ideal for cozy nights when you want something truly satisfying. Give it a try and watch as it becomes a beloved classic in your kitchen.
Print
Mushroom and Lentil Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Mushroom and Lentil Pot Pie is a comforting vegetarian dish featuring a flaky, creamy cream cheese crust filled with a savory blend of mushrooms, lentils, and vegetables in a richly flavored vegetable broth sauce. Perfect for a wholesome, filling meal that combines earthy flavors and satisfying textures.
Ingredients
For the Dough:
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon (2 grams) coarse kosher salt
- 8 tablespoons (90 grams) full-fat brick cream cheese
- 8 tablespoons (113 grams) cold unsalted butter, diced
- ½ cup ice water, plus more as needed
For the Filling:
- 1 ounce dried porcini mushrooms
- 8 ounces baby bella or white button mushrooms, cleaned and diced
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 1 large carrot, peeled and diced
- 1 celery rib, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried)
- 1 tablespoon unsalted butter
- 1½ teaspoons coarse kosher salt, more to taste
- ½ teaspoon black pepper, more to taste
- 2 tablespoons all-purpose flour or potato starch
- 3 cups vegetable broth
- ½ cup dried lentils (brown or green)
- 1 medium (10 ounce) sweet potato, peeled and diced
- 1 tablespoon apple cider vinegar
For Finishing:
- Egg wash (1 egg whisked together with 2 teaspoons of water)
Instructions
- Prepare Porcini Mushrooms: Soak the dried porcini mushrooms in hot water for about 20 minutes until they softened. Drain them, reserving the soaking liquid to add to vegetable broth later.
- Make Dough: In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter and cream cheese using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water until dough forms a ball. Wrap and chill for at least 30 minutes.
- Cook Filling Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions, carrots, celery, and fresh mushrooms. Sauté until softened, about 5–7 minutes.
- Add Flavorings: Stir in tomato paste, minced garlic, soy sauce, and fresh thyme. Cook for 2 more minutes until fragrant.
- Add Butter and Seasonings: Stir in butter, salt, and pepper, allowing butter to melt and coat the vegetables.
- Make the Sauce: Sprinkle flour or potato starch over the vegetables and stir well to combine. Slowly add the vegetable broth mixed with reserved porcini soaking liquid while stirring to prevent lumps.
- Add Lentils and Sweet Potato: Add dried lentils and diced sweet potato to the skillet. Simmer uncovered over medium heat until lentils and sweet potatoes are tender, approximately 25–30 minutes.
- Finish the Filling: Stir in apple cider vinegar, adjust seasoning with additional salt and pepper as needed. Remove from heat and let cool slightly.
- Roll Out Dough: Divide chilled dough into two equal parts. Roll one portion out on a floured surface to fit the bottom of a 9-inch pie dish. Fit dough into dish and trim edges.
- Assemble Pie: Pour cooled filling into the dough-lined pie dish. Roll out second dough portion to cover the filling. Trim and crimp edges to seal. Cut slits in top crust to let steam escape.
- Apply Egg Wash: Brush the top crust with the egg wash to achieve a golden, glossy finish after baking.
- Bake the Pie: Preheat the oven to 375°F (190°C). Bake pot pie for 45–55 minutes until crust is golden brown and filling is bubbling.
- Cool Before Serving: Allow the pot pie to cool for at least 10 minutes before slicing and serving.
Notes
- If you prefer, substitute potato starch for all-purpose flour to make the filling gluten-free.
- For a vegan version, substitute cream cheese and butter with plant-based alternatives and omit egg wash or use plant milk as a glaze.
- Adjust seasoning to taste as vegetable broth and soy sauce can vary in saltiness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The pot pie can be frozen before baking; thaw overnight in the refrigerator and then bake as directed.
