Main Dishes

Festive Crunchy and Creamy Onion + Mushroom + Potato Pot Pies

Prep

10 mins

Cook

35 mins

Yield

4

Yes, that’s right, you see what I see.  You see Potato Mushroom Onion Pot Pies and your eyes are telling you that your stomach is very very hungry.  Suddenly, you stop what you’re doing and you run to the kitchen to make these delicious, perfect little pot pies.  Don’t worry, I don’t judge you if you all four and don’t share them… they’re just that good baby.

They’re festive. They’re creamy.  They’re crispy.  They’re perfectly imperfect.  This recipe is fabulous for so many reasons but mostly because it is forgiving AF.  Have fun with it, add what you know you like and remove what you know you don’t.  Christmas is about good food, family and enjoying each others company, so make sure you’re feeding to please your guests and not feeling restricted to this EXACT recipe!

These will make for the perfect starter over the holidays and I assure you, they’ll come back for more! They’re rather easy to make and are filled with flavour, character and aroma.  I especially loved the way my house smelt when I made these, so I suggest you make them just before your friends+ family arrive, nothing says “damn I’m gonna eat some good food” like smelling damn good food.

They’re vegan, they’re perfect for your plant based diet recipes list and they made from natural food.  Nothing says nourishing quite like natural food, right?  Who says eating holiday food has to be bad food?  I know I didn’t!

I am so jealous knowing you’re at home, reading this and getting ready to make this recipe.  Please think of me while you spoon into this crispy outside and steamy, creamy pot pie.

What is your favourite recipe to make for your family over the holidays?  Does this recipe make the cut?  Let us know!

Love from Your Greek Food Goddess XOX

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Onion + Mushroom + Potato Pot Pies

  • Author: Maria Koutsogiannis
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4
  • Category: Festive Dish
  • Cuisine: Vegan

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. vegan butter
  • 1 medium sweet white onion, finely chopped
  • 5 cups mushroom, I used crimini, white button and shittake, thinly sliced
  • 3 garlic cloves, pressed
  • 1 vegetable stock cube, unsalted
  • season to taste
  • 2 sprigs of thyme, remove from stock and finely chop
  • 1 tbsp. tamari or soy sauce
  • 1 tbsp. nutritional yeast
  • 1 tbsp. onion powder
  • 1 tbsp. coconut sugar
  • 1/4 tsp cumin
  • 1/4 tsp cloves
  • dash of chilli or chilli flakes
  • 2-3 tbsp. lemon juice
  • 2 tbsp corn starch or flour
  • 1 3/4 cups coconut cream
  • 2 cups steamed white potatoes, with skins, cut into chunks
  • 2 sheets of puff pastry – make sure to thaw in fridge in fridge before using
  • meltable vegan cheese of choice

Instructions

  1. Start by steaming your potatoes. I like leaving the skins on and cutting them into bit size pieces. Cook till soft but not falling apart.
  2. Begin by adding your oil and butter to a large pot on medium-low heat for around 30 seconds. Add your onion and brown for around 5 – 7 minutes or until golden and soft. Stir occasionally to avoid burning.
  3. Now add your garlic and mushrooms to the pot. Cook them down till they reduce by 1/3 or until soft. This should take another 5 minutes.
  4. Once your mushrooms are cooked you can add your stock cube, seasoning, soy sauce, nutritional yeast and spices. Stir this mixture till well combined.
  5. You can now add in your lemon juice and corn starch. Using a spatula stir quite aggressively to make sure that the flour is well combined and coated to the onions and mushrooms. Look out for clumps and if you spot any use a fork to poke them apart.
  6. Turn your heat to high, add your coconut cream and bring this mixture to a boil. Stir often to watch the consistency change and to avoid burning. Once your mixture is bubbling, turn heat to low, add steamed potatoes and simmer on low for around 5 minutes.
  7. Preheat your oven to 400F and line a baking sheet with parchment paper and set aside.
  8. Grab your mini dutch oven pots, grease them with oil and set aside.
  9. Cut each puff pastry sheet into 4 and begin placing a little sheet on the base of each mini pot. I kept the corner of each sheet pulled over the pot so that when I filled it with the mixture and covered it with the other puffed pastry sheet it would act as a little pinch pocket and add character to the pot.
  10. Once all your little pots are lined with the pasty then begin adding in the potato and mushroom mixture. Fill to the top and grate some of your favourite vegan or non vegan cheese on top!
  11. Cover with your other puff pastry sheet and pinch the side to create your own little distinct style!
  12. Brush with oil or melted butter before cooking on baking sheet for 20 minutes in the oven.
  13. NOTE: there may be some potato and mushroom sauce left over but you can totally eat that while you wait for the main meal 😉

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I love the combination from potatoes and mushrooms😍 this is such a great recipe hon! ❤️

Hello Beautiful!

Thank you so much. It was such a tasty recipe.

Elizabeth Huebert

Is there a way I can make this without mini dutch ovens? I wish I had some but I don’t and I really really want to make this.

Hey hun!

Try and make it in like a deep dish or some sort of smaller pot! Just add a layer of the puffed pastry to the base (with edges hanging over) and then fill with the mushroom mixture and then cover with the puffed pastry! that should work just as well! Maybe cook it a bit longer, check for steam before eating! If its steamy and crispy on the outside then you hit the jackpot!!

Maria XXXX

Kelly Wieler

If you want a meal to make your heart STOP because it is so delicious and nourishing TRY THIS RECIPE OUT HOMIE. The first time I made it I swore I could enjoy only this delicacy for the rest of my life. And my meat-loving fiancé is a fucking huge fan too!!! I am always checking to see which recipe Maria might share next- and this precious love has absolutely stolen my heart. Go buy the groceries for it, seriously!!!!

HEY GIRL!!

you are such a gem, thank you so much for your love and support. This recipe is really such a special one! I am so glad you enjoyed it!

Maria XX

Michelle

With coconut cream, you mean just the cream part at the top of a can of coconut milk or the whole can? Or do you mean the hard coconut cream that often comes in a carton?

The second one. Just coconut cream. But both of what you mentioned are the same thing.

ariane

I DONT EVEN LIKE MUSHROOMS and thought this was amazing! I made a few substitutions to accomodate what was already in my pantry, and it was sheer perfection. I didnt have cornstarch or flour and my partner isnt a fan of coconut, so i made cashew cream and almond milk which thickened it up nicely. I also subbed the puff pastry for croissant dough, used coconut aminos instead of soy sauce/ tamari, used japanese sweet potatoes, and 86ed the vegetable bouillon and cheez. SO GOOD!

HELL YES BABY GIRL! This makes me so happy. These are truly a fave in our home!

Vanessa McKinnon

Made these last night…OMG. They are wonderful. I tripled the recipe to make 4 smaller pies and one (huge) pie. Best decision ever!
My boyfriend who is normally “looking” for meat in a dish said that this is his new favourite recipe! The potato makes it nice and filling. I served mine with some green peas. This would be a perfect dish for Christmas/festive occasions.

Thank you so much for your support and love with this recipe, Vanessa!! I am so glad you enjoyed this. Please let me know what your family think if you serve it to them!!! Glad the BF is a fan!!!

Jordan Gush

So delicious and easy to make!! A warm, cozy, comforting dish full of goodness! Definitely going to make it again! I halved the recipe for our smaller pie dishes and it worked perfectly!

You’re amazing!!! Thanks so much beauty! I do really love this recipe. So glad you loved it!

Cherelyn Williams

Hi Maria I’m making the pot pie, but I’m curious – should it be coconut milk or cream as the recipe indicates. It seems there is not much liquid in the recipe, but adding the cornstarch or flour will make it thicken? The coconut cream is already very thick

Hello there! Just follow the recipe as is and it’ll be perfect! 🙂 Let me know how it goes!

Michelle Marsnick

Hi Maria,

I plan on making these pot pies this weekend, but I was wondering, could I make them on Friday night, freeze them, thaw and then bake on Saturday night? I’ve done this before with other pot pies, but don’t usually have the dough at the bottom, so I wasn’t sure if this would make it soggy. Thanks!

Hello there Michelle! Thanks so much for this question, it’s a really good one. I didn’t test them this way but in all honesty I think it should be fine. A few things I would do. Make sure the filling cools completely before adding to pots and then instead of thawing before cooking just cook from frozen! Let me know how this goes or if you have any questions!! Maria xx

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