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
Scale
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.
