Mini Mushroom & Gruyère Pot Pies Recipe
These Mini Mushroom & Gruyère Pot Pies are delightful individual savory pies featuring a rich mixture of cremini and shiitake mushrooms sautéed with garlic and fresh thyme, enriched with creamy heavy cream and vegetable broth, then topped with melted Gruyère cheese inside a golden, flaky puff pastry crust. Perfect as a comforting main dish, they combine French-inspired flavors with an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 mini pot pies 1x
- Category: Main
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Filling
- 2 cups mixed mushrooms (cremini and shiitake), chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup vegetable broth
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Topping and Crust
- 1 cup Gruyère cheese, grated
- 1 sheet puff pastry, thawed
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pot pies.
- Sauté Mushrooms: In a skillet over medium heat, melt the butter and add the chopped mixed mushrooms. Cook until they are golden brown, about 5-7 minutes, stirring occasionally. Add the minced garlic during the last minute to soften and release its flavor without burning.
- Simmer Filling: Stir in the heavy cream and vegetable broth. Add chopped fresh thyme, and season with salt and pepper to taste. Let the mixture simmer gently for about 5 minutes, stirring occasionally, until it slightly thickens and flavors meld.
- Prepare Pastry: On a floured surface, roll out the thawed puff pastry sheet to smooth any creases and slightly enlarge it. Cut the pastry into squares sized appropriately to cover the tops of your ramekins or mini pie dishes.
- Assemble Pot Pies: Spoon the mushroom filling evenly into each ramekin. Sprinkle grated Gruyère cheese over the filling to create a melty, flavorful layer. Then cover each ramekin with a puff pastry square, gently pressing the edges around the rim to seal.
- Bake: Place the filled and topped ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Serve: Remove from the oven carefully and allow the pot pies to cool slightly before serving to enjoy the creamy mushroom filling and crisp pastry at their best.
Notes
- Thaw the puff pastry sheet in the refrigerator overnight for easiest handling.
- Use a mix of mushrooms for the best flavor and texture contrast.
- Ensure the ramekins are oven safe and lightly buttered to prevent sticking.
- These pot pies can be prepared ahead; assemble and refrigerate, then bake when ready.
- For a vegetarian version, vegetable broth is used; to make non-vegetarian, substitute with chicken broth if desired.
Keywords: mini pot pies, mushroom pot pie, Gruyère cheese recipe, puff pastry pies, French cuisine, savory pot pies, vegetarian main dish
