Easy vegan mushroom pot pies recipe! Individual sized vegetable pot pies with puff pastry crust. Great for a weeknight dinner!
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Disclaimer: I was given a copy of Great Vegan Meals for the Carnivorous Family for review and this mushroom pot pies recipe is shared with permission from the publisher. All opinions are my own. Thank you for supporting the brands that support Rhubarbarians!
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Hello, Rhubarbarians! I'm so excited to share this vegan chicken pot pie recipe with you today. It's from the book, Great Vegan Meals for the Carnivorous Family, and it's amazing. I'm talkin.... you'd never know it's vegan amazing. Will be loved by vegans as well as meat eaters amazing. THAT kind of amazing.
These mini pot pies are a bit like a cheater's version of pot pie.. which is perfectly awesome, right? There's no crust making! Booyah! You just make the filling, place in a ramekin, and top with some puff pastry. Definitely simple enough for a weeknight dinner and we love the single serve presentation.
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Easy vegan chicken pot pies
This vegan pot pie recipe is just one of the amazing recipes from Great Vegan Meals for the Carnivorous Family by Amanda Logan. Amanda is the powerhouse behind My Goodness Kitchen, a food blog focusing on vegan recipes that even carnivores will love.
You can purchase Great Vegan Meals for the Carnivorous Family on Amazon.
Amanda perfectly captured all of the key flavors of chicken pot pie in these mini mushroom pot pies. They have a nostalgic and rich gravy loaded with peas and carrots, and a golden flaky crust.
Here's why you'll never know these are vegetarian: the king oyster mushrooms! They shred, giving them a texture very similar to shredded chicken. Plus the umami flavor of mushrooms is very "meaty."
Have you tried our cranberry vegan portobello pot roast recipe?
The oyster mushrooms
What are oyster mushrooms? According to The Spruce Eats, "Oyster mushrooms are beloved the world over for their delicate texture and mild, savory flavor. The mushrooms typically have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are sometimes frilly-edged and can be found in clusters of small mushrooms or individually as larger mushrooms."
King oyster mushrooms are the largest of the oyster mushrooms, making them perfect for shredding and cooking as a meatless chicken replacement.
You can usually find king oyster mushrooms in the produce section of your grocery store. Our grocery store has a refrigerated section in the produce department with different kinds of mushrooms and herbs.
If you can't find oyster mushrooms, go ahead and chop up 2 portobellos into small, bite sized pieces.
The puff pastry
We make this recipe super easy by using puff pastry for the crust!
Puff pastry is perfect for these individual sized pot pies. It's as simple as cutting out a circle slightly larger than your ramekin and laying the pastry over the top of the ramekin before baking. Easy, right?
Puff pastry creates a flaky, golden crust without the hassle of making your own pastry from scratch. Yay!
You can find puff pastry in the frozen foods aisle of your grocery store. Be sure to take a look at the ingredients and buy puff pastry that isn't made with butter or lard. The most common vegan puff pastry brand that we've found is Pepperidge Farm puff pastry sheets.
If you can't find puff pastry, biscuit dough or crescent dough can be used as a substitute. However, the dough will be more dense and less flaky.
Have you tried our easy one-pot quinoa chili recipe?
Here's what you'll need
Ingredients:
- 8 whole king oyster mushrooms
- 1 Tbsp tamari
- 2 Tbsp vegan butter
- 1 medium white onion, finely diced
- 2 medium carrots, peeled and diced
- 2 medium celery ribs, diced
- 2 medium garlic cloves, finely chopped
- 3 Tbsp all-purpose flour
- 2 cups vegetable stock
- 3 sprigs fresh thyme, leaves removed and chopped
- 2 whole bay leaves
- 1/2 cup dairy free milk plus 2 tsp dairy free milk for brushing
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1/2 cup fresh or frozen peas
- 2 sheets vegan puff pastry, thawed
Equipment:
- Clean cloth: for cleaning the oyster mushrooms. You can also use a soft paper towel.
- Fork: for shredding the oyster mushrooms.
- Small bowl: for marinating the oyster mushrooms.
- Large sauté pan: for cooking the filling.
- Wooden spoon: for sautéing the vegetables. Any utensil for sautéing will work.
- 4 4oz Ramekins: for the pot pies.
- Small sharp knife: for cutting the puff pastry.
How to make them
Full instructions are listed in the recipe card below.
- Clean the mushrooms and shred the stem. Toss with a bit of tamari and then set aside.
- Melt the vegan butter in a pan and saute your veggies. Add the flour, cook a few minutes, then add the stock, herbs, milk, and s&p. Stir in the mushrooms and cook down until you get a thickened gravy like consistency.
- Preheat your oven and prepare your puff pastry. Place a ramekin upside down on the pastry and cut around it about 1/2" larger than your ramekin. Do this for 4 ramekins.
- Fill your ramekins with the mushroom mixture and top with the puff pastry, pressing the edges along the sides. Cut a small slit in the middle, or you can create the hearts that I created by cutting hearts out of the extra pastry and placing on top. Cut a few slits on the sides.
- Brush with a bit of dairy free milk and bake until golden brown. There you have it: the best vegan pot pie of your life. Seriously.
Prep ahead, storing, and freezing
- Prep ahead: All of the vegetables can be chopped ahead, but the mushrooms are best when shredded right before cooking. You can prepare the filling up to 2 days ahead of time and heat again prior to baking with the puff pastry.
- Storing: Store any leftovers in the refrigerator for up to 2 days. The puff pastry may get a little soggy, but should crisp back up when reheated in the oven.
- Freezing: You can absolutely freeze these! We recommend cooking the filling, assembling the pot pies in freezer safe ramekins, and freezing BEFORE baking the puff pastry. You could also just freeze the filling and assemble them right before cooking. Let them thaw to room temperature before baking.
Have you tried our vegan white bean cacciatore recipe?
FAQs
Sure! The cook time will change and will take a bit longer. We recommend cutting about 4 slits around the puff pastry and wrapping the edges with tin foil to prevent burning.
If you can't find oyster mushrooms, go ahead and chop up 2 portobellos into small, bite sized pieces.
You may be able to find gluten free puff pastry, or try making your own. Replace the flour with gluten free flour or cornstarch.
To make ahead, we recommend preparing the filling and keeping it in the refrigerator until ready to use. Heat up the filling so that it's warm before assembling the pies and baking.
We use 4oz ramekins. Here are similar ramekins on Amazon!
To create the pastry hearts seen in the photos, cut small hearts out of the extra pastry dough. Place on top just before baking and cut a few slits around the heart instead of in the middle.
Recipe
Easy vegan mushroom pot pies recipe! Individual sized vegetable pot pies with puff pastry crust. Great for a weeknight dinner!
- 8 whole king oyster mushrooms
- 1 Tbsp tamari
- 2 Tbsp vegan butter
- 1 medium white onion, finely diced
- 2 medium carrots, peeled and diced
- 2 medium celery ribs, diced
- 2 medium garlic cloves, finely chopped
- 3 Tbsp all-purpose flour
- 2 cups vegetable stock
- 3 sprigs fresh thyme, leaves removed and chopped
- 2 whole bay leaves
- 1/2 cup dairy free milk plus
- 2 tsp dairy free milk for brushing
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1/2 cup fresh or frozen peas
- 2 sheets vegan puff pastry, thawed
-
Wipe the king oysters mushrooms down with a clean cloth to remove any grit. Chop 1 inch of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of the mushroom to shred the "meat" (this is easier if you lay the mushroom down.) Place in a bowl and gently stir in the tamari, then set aside.
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Melt the vegan butter in a large pan over low to medium heat and add the onion, carrots, celery and garlic. Cook for around 5 minutes or until the vegetables are tender. Stir in the flour and cook for another 3 minutes, stirring occasionally. Add the vegetable stock, thyme, and bay leaves and stir in the milk, pepper, and sea salt. Bring the mixture to a simmer. Stir in the shredded mushrooms and reduce the heat to low. Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency. Remove from the heat, stir in the peas and set side while you prepare the puff pastry.
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Preheat the oven to 420 degrees F.
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To prepare the pastry, place a ramekin or pie pot upside down on the thawed pastry and cut a circle a half-inch larger than the dish lip. Repeat with other ramekins. Fill each ramekin with pie filling before laying the pastry over the top. Gently press the edges of the pastry to the side of the ramekin and cut a small slit in the center of each pastry top. Brush a small amount of dairy-free milk on top (not the sides) of the pastry and place the pies in the oven for 15 minutes or until the pastry top is golden.
To create the pastry hearts seen in the photos, cut small hearts out of the extra pastry dough. Place on top just before baking and cut a few slits around the heart instead of in the middle.
Thank you, Amanda for letting me share your amazing cookbook with our readers!
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians #MyGoodnessKitchen
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Erin Mahaney
This is a go to meal in my house now. I skip the plant based milk usually and just let it thicken longer with the flour, but mostly just because I don't really keep it on hand. Same goes for the tamari sometimes. The last time I made it I also roasted some diced potatoes and added them in because I needed to use them up. This recipe is so hard to mess up you can easily make it with whatever veggies you have on hand, which might be why I make it so often. My husband said last time that he was halfway through it before he remembered that it was meat free!
Dana
Could these pies BE any cuter? And that flaky crust is UNbelievable. I can definitely see King Oyster mushrooms being a great sub-in for chicken. They're so meaty! Despite not being vegan, I can really appreciate a good vegan approach to a normally meat-filled meal. These are a must!
Traci
Love the recipe title, love the ingredients, love how easy this one is! Who says you can't make vegan food AMAZING?! You've done exactly that with this recipe. Meatless Monday will never be boring with this one. Thanks for sharing!
Annemarie
What adorable little pot pies! The hearts on top are especially cute and then of course there's all the yummy, cozy insides. I'd probably make a vegetarian version, since we always have milk on hand but not dairy free milk, but either way, making more satisfying plant based meals on a regular basis is a great idea and one I've been incorporating into our dinners at home.
Tracy
This book looks incredible and something I really want to get to cook for my carnivorous husband! These pot pies are sooooo cute, too! Love the heart and the use of those oyster mushrooms - they're my favorite! That crust too - it's perfect!
Annissa
What gorgeous little pot pies! I was wondering what made them taste like chicken. Mushrooms—I would have never guessed. The puff pastry gives a lovely look. They sound wonderful!
Donna
Oh I love this!! I prefer to eat a vegetarian/vegan diet but my husband is a HUGE meat-eater so it can get tricky sometimes. Vegan recipes aimed to please the carnivore sound like they would be a perfect fit for our family, and I am definitely to start out by trying these pies
Daniela
These vegan pot pies are the cutest! And so easy to make! I'm always trying to find something creative to make for my vegan friends when they come over for dinner, and this recipe looks absolutely delicious. I can't wait to make it!
Debra
Um....ADORABLE! I love these individual sized pies!!! Who wouldn't like these? Love the umami from mushrooms and everything about these screams winter comfort food. I'm in!!!
Carmy
I am drooling! I've been craving pot pie for the longest time! I love this recipe used king oyster mushrooms, they have such a great texture and chew to them, it is perfect for this vegan version of pot pie.
The little heart on the top is just the perfect touch! So cute. I need a couple of these for myself.
Sean@Diversivore
Oyster mushroom stems, huh? Well consider me very intrigued. I like oyster mushrooms, and I've used them to make a few meat-sub dishes in the past, but the idea of shredding them is fantastic! We love a good pot pie around here, and while we do eat meat, I'm always eager to introduce more vegan and vegetarian cooking into our lives (without complaints from the kids ideally). I'm looking forward trying this out, and I think I want to check out Amanda Logan's book too! Cheers!
Marisa Franca
What a great way to serve this dish -- in ramekins. The individual portions are just the thing to introduce the carnivore to alternate eating style. The flaky pastry on top of a delicious vegetable combination in a thick gravy would certainly satisfy just about everyone.
lisa
I feel like this recipe is a "gateway" to vegan or at least vegetarian eating -- and the way you're describing the book, I know I'm going to have to get my own copy. I don't eat big portions of meat, but we do have it at dinner most nights. This looks like something I'd rather eat -- than meat or dairy. And I like the sound of that french toast, too. I'm scouting this one out on Amazon! Thanks for the tip!
Gloria
Even the meat lover in me would devour these for dinner any night of the week. They are so cute. Packed with flavour and perfect for comfort food season.
Amanda
Trish, these look amazing and I love the little hearts. I am so happy your family likes the pies. It's made my day. x
Patricia Bozeman
Amanda, this recipe is SO AMAZING! Thank you for letting me share in your virtual book tour!