If you have been looking for a comforting, rich, and satisfying meal that also honors homemade goodness, you are going to fall head over heels for this Mushroom and Lentil Pot Pie Recipe. Combining an earthy mushroom medley with hearty lentils wrapped in a perfectly flaky cream cheese crust, this dish offers layers of flavor and texture that feel cozy and indulgent every single bite. Whether you’re a vegetarian or simply wanting to explore a meatless option packed with nutrition and taste, this pot pie will quickly become a beloved classic in your kitchen. Ready to create something truly special? Let’s dive right in!
Ingredients You’ll Need
Every ingredient in this Mushroom and Lentil Pot Pie Recipe has been thoughtfully chosen to build flavor and texture. From the buttery cream cheese and cold butter that make the crust incredibly flaky, to the umami-packed mushrooms and aromatic herbs, these essentials come together to create a dish that’s as visually appealing as it is delicious.
- 3 cups (360 grams) all-purpose flour: The base of our pastry, providing structure and that tender crumb we all crave.
- 1 tablespoon granulated sugar: Just a whisper of sweetness to balance the savory notes.
- ½ teaspoon (2 grams) coarse kosher salt: Enhances all the flavors in the crust and filling.
- 8 tablespoons (90 grams) full-fat brick cream cheese: Adds richness and moisture for an irresistibly flaky crust.
- 8 tablespoons (113 grams) cold unsalted butter, diced: The secret to a perfectly layered, flaky pastry texture.
- ½ cup ice water, plus more as needed: Helps the dough come together without melting the butter.
- 1 ounce dried porcini mushrooms: Imparts intense earthy depth and umami to the filling.
- 8 ounces baby bella or white button mushrooms, cleaned and diced: Delivers fresh texture and flavor in every bite.
- 1 tablespoon olive oil: Used for sautéing the vegetables to golden perfection.
- 1 large onion, peeled and diced: Adds sweetness and aromatic layers.
- 1 large carrot, peeled and diced: Brings a subtle earthiness and bright color.
- 1 celery rib, diced: Offers a crunchy base note and freshness.
- 2 tablespoons tomato paste: For a rich, concentrated depth and lovely color.
- 3 cloves garlic, peeled and minced: Infuses the filling with savory warmth.
- 1 tablespoon soy sauce: Enhances the savory umami punch.
- 1 tablespoon minced fresh thyme (or 2 teaspoons dried): Adds fragrant herbal brightness.
- 1 tablespoon unsalted butter: For richness when cooking the filling.
- 1-½ teaspoons coarse kosher salt, more to taste: To perfectly season the filling.
- ½ teaspoon black pepper, more to taste: A little kick that lifts the savory flavors.
- 2 tablespoons all-purpose flour or potato starch: To thicken the luscious filling.
- 3 cups vegetable broth: Creates a flavorful sauce to bring everything together.
- ½ cup dried lentils (brown or green): Protein-packed and hearty, adding amazing texture.
- 1 medium (10 ounce) sweet potato, peeled and diced: Sweetness and body that rounds out the filling.
- 1 tablespoon apple cider vinegar: A touch of acidity to brighten flavors.
- Egg wash (1 egg whisked together with 2 teaspoons of water): For that beautiful golden-brown finish on the crust.
How to Make Mushroom and Lentil Pot Pie Recipe
Step 1: Prepare the Dough
Begin by combining the flour, sugar, and kosher salt in a large bowl. Cut in the cold butter and cream cheese, working quickly with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Slowly add the ice water, stirring just until the dough holds together. Don’t overwork it! Form into a disk, wrap in plastic wrap, and chill it in the fridge for at least 30 minutes to let the butter firm back up. This step is crucial for that flaky texture everyone dreams about.
Step 2: Rehydrate the Porcini Mushrooms
While the dough chills, soak the dried porcini mushrooms in warm water for about 20 minutes. Once softened, drain them well, reserving the soaking liquid. Chop the porcini finely; this intense mushroom flavor will deepen our filling magnificently.
Step 3: Cook the Lentils and Sweet Potato
In a medium pot, rinse the lentils under cold water. Combine with 2 cups of vegetable broth and the diced sweet potato. Simmer gently for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside to cool slightly. This ensures the filling has a lovely texture without being soggy.
Step 4: Make the Mushroom Filling
Heat olive oil and butter in a large skillet over medium heat. Add the diced onion, carrot, and celery, cooking until soft and golden. Stir in garlic, tomato paste, thyme, and chopped porcini, cooking for a few more minutes. Add the fresh mushrooms and sauté until their juices evaporate. Sprinkle the flour over the vegetables and stir thoroughly to coat, then slowly pour in the reserved porcini soaking liquid mixed with the remaining broth, soy sauce, apple cider vinegar, salt, and pepper. Let everything simmer until thickened and glossy. Finally, fold in the cooked lentils and sweet potato, adjusting seasoning to taste — this filling packs a punch!
Step 5: Assemble and Bake
Preheat your oven to 425°F (220°C). Roll out half of the chilled dough on a floured surface to line your pie dish. Spoon the mushroom and lentil filling evenly into the crust. Roll out the remaining dough to cover the top; trim and crimp the edges to seal. Brush the entire surface with egg wash. Using a sharp knife, cut a few vents on top to allow steam to escape during baking. Place the pie on a baking sheet and bake for 20 minutes. Then, reduce the temperature to 350°F (175°C) and bake for another 25-30 minutes until golden and bubbly. Let it rest for at least 10 minutes before slicing and serving to allow the filling to set beautifully.
How to Serve Mushroom and Lentil Pot Pie Recipe
Garnishes
Fresh herbs such as thyme or parsley make a perfect topping to add a bright splash of green and lift the earthiness in the filling. For an added touch, sprinkle some toasted pine nuts or a grating of nutmeg to compliment the richness and deepen the flavor profile.
Side Dishes
This Mushroom and Lentil Pot Pie Recipe is quite hearty on its own, but serving it alongside a crisp green salad with a tangy vinaigrette can provide refreshing contrast. Roasted root vegetables or steamed green beans also pair beautifully, balancing comfort with vibrant freshness.
Creative Ways to Present
Mix things up by making individual-sized pot pies using ramekins or muffin tins—perfect for dinner parties or cozy meals for one. You can also turn this filling into hand pies or savory turnovers using the same dough, great for a portable snack or picnic addition.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover pot pie covered tightly with foil or plastic wrap in the refrigerator for up to 4 days. This keeps the crust from drying out and keeps the filling fresh and flavorful.
Freezing
Both the assembled but unbaked pot pie and cooked leftovers freeze beautifully. Wrap tightly in plastic, then foil, and freeze for up to 3 months. When ready to bake or reheat, thaw overnight in the fridge for best results.
Reheating
Reheat slices in a 350°F (175°C) oven for 15-20 minutes until warmed through and crispy on top. Avoid microwaving if possible to keep the crust flaky and the filling luscious.
FAQs
Can I use other types of mushrooms for this pot pie?
Absolutely! While baby bella and porcini provide deep flavor, you can experiment with cremini, shiitake, or even chanterelles to customize the taste and texture to your liking.
Is this Mushroom and Lentil Pot Pie Recipe gluten-free?
Not as written, since the crust and flour in the filling contain gluten. However, you can use a gluten-free flour blend and gluten-free starch alternatives to adapt the recipe.
How long does it take to make this pot pie from start to finish?
Plan for about 1 hour and 35 minutes, including dough chilling, prep, cooking the filling, assembling, and baking—perfect for a relaxed afternoon in the kitchen.
Can I prepare the filling ahead of time?
Yes! The filling can be made a day in advance and refrigerated. This can save time on the day of baking, just be sure to bring it to room temperature before assembling.
What can I use as a substitute for cream cheese in the crust?
While cream cheese adds moisture and richness, you can substitute with sour cream or yogurt in the dough, but the texture will vary slightly.
Final Thoughts
There is something truly special about making and sharing this Mushroom and Lentil Pot Pie Recipe. The harmonious blend of earthy mushrooms, tender lentils, and a golden flaky crust invites warmth and satisfaction to your table. Whether you’re cooking for family, friends, or simply treating yourself, this recipe is guaranteed to impress and comfort. So trust me, don’t wait to give it a shot—your taste buds will thank you!
Print
Mushroom and Lentil Pot Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 50 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 features a flaky cream cheese crust filled with a savory mixture of mushrooms, lentils, and sweet potatoes. Perfect for a comforting vegetarian meal, this recipe balances rich flavors with wholesome ingredients, making it ideal for dinner gatherings or weeknight dinners.
Ingredients
Pie Crust
- 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
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 thyme)
- 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
Finishing
- Egg wash (1 egg whisked together with 2 teaspoons of water)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Add the cream cheese and cold diced butter. Use a pastry cutter or your fingers to blend the ingredients until they form coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Soak Porcini Mushrooms: Place the dried porcini mushrooms in a small bowl and cover with hot water. Let them soak for about 20 minutes until softened. Drain, reserving the soaking liquid, and chop the mushrooms finely.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onions, carrot, celery, and garlic. Cook until the vegetables soften, about 5-7 minutes. Add the baby bella mushrooms and sauté until they release moisture and begin to brown.
- Add Flavorings: Stir in tomato paste, soy sauce, fresh thyme, and the chopped porcini mushrooms. Cook for 2 minutes to combine flavors. Then, stir in unsalted butter, kosher salt, and black pepper.
- Make the Filling Base: Sprinkle the flour or potato starch over the vegetable mixture and stir well to coat. Pour in the vegetable broth along with the reserved porcini soaking liquid (strain to remove sediment). Bring the mixture to a simmer to thicken.
- Add Lentils and Sweet Potato: Stir in the dried lentils and peeled diced sweet potato. Cover and simmer gently for about 25-30 minutes, or until lentils and sweet potatoes are tender, stirring occasionally to prevent sticking.
- Finish the Filling: Remove from heat and stir in apple cider vinegar. Adjust seasoning with additional salt and pepper as needed. Allow filling to cool slightly.
- Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out two-thirds of the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing gently to fit. Pour the mushroom and lentil filling into the crust. Roll out the remaining dough as a top crust. Place over filling, trimming the edges. Crimp or flute edges to seal. Cut a few slits in the top crust to vent steam.
- Apply Egg Wash and Bake: Brush the surface of the pie with the egg wash to give a golden glossy finish. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling.
- Rest and Serve: Remove pot pie from oven and let it rest for 10 minutes before slicing and serving to allow the filling to set and enhance flavors.
Notes
- Ensure the crust stays cold to achieve a flaky texture.
- Porcini mushrooms add deep umami flavor but can be substituted with extra baby bella mushrooms if unavailable.
- The filling can be made a day ahead and refrigerated to save time on baking day.
- Use potato starch instead of flour for a gluten-free filling thickener option.
- Egg wash gives the crust a beautiful golden color but can be omitted for a vegan version.
