I am so excited to be chosen as a participant in the Wick's Blogger Recipe Challenge, a contest that encourages food bloggers to create original recipes using Wick's Pie Crusts. Who could turn down a chance to win money by baking and eating pies? Not me! Let's Go!
When I started thinking about my entry in the pot pie category, I knew I wanted to create something that showcased the soft, melt-in-your-mouth crumbly crust, while also highlighting ingredients that feel a little special. Comfort food is always a favorite in my kitchen, but for this challenge I wanted to elevate a classic pot pie with a blend of wild and exotic mushrooms, fresh thyme, and a rich cream sauce.
The result is my Wild Mushroom Pot Pie with Thyme Cream featuring a combination of cremini, shiitake, oyster, maitake, and king trumpet mushrooms for layers of earthy flavor and texture. Mushroom broth, a touch of dark soy sauce, and fresh herbs add depth to the filling, while the golden double crust bakes up beautifully crisp and flaky.
One of the things I appreciate most about Wick's Pie Crusts is the convenience they provide without sacrificing the homemade look and texture that make a pot pie so appealing.
Whether you're a mushroom lover or simply looking for a new twist on a comfort food favorite, this recipe delivers rich flavor, a beautiful presentation, and plenty of cozy appeal.
I hope you enjoy my entry in the Wick's Blogger Recipe Challenge as much as I enjoyed creating and eating it!
Jump to:
Why This Recipe Works
- This Wild Mushroom Pot Pie with Thyme Cream transforms a classic comfort food into something a little more special.
- Wick's Pot Pie Crusts bake up golden brown and super flaky. A little sprinkle of flaky sea salt makes the crust irresistible.
- A blend of mushrooms creates layers of flavor and texture, while mushroom broth and a splash of dark soy sauce add rich umami depth.
- Fresh thyme and cream bring everything together in a velvety sauce, all tucked inside a flaky double crust.
Example only. Exact amounts and measurements are in the recipe card.
Disclosure: The pie crusts used in this recipe were provided by Wick's Pies for the Wick's Blogger Recipe Challenge. The recipe, photos, and opinions shared here are entirely my own.
Did you know?
Crimini Mushrooms are just baby portobello mushrooms, just harvested at different times! You can use only cremini mushrooms in this pot pie and it will still be delicious. But, availability of wild and exotic mushrooms in grocery stores these days gives home cook the chance to be fancy!
Key Ingredient Notes
Wick's Pot Pie Crusts: These tender pie crusts and tops look and taste like homemade, only better in my case!
Wild Mushroom Blend: Using several varieties of mushrooms gives the filling more complexity than using a single type. Cremini provides a familiar mushroom flavor, while shiitake, oyster, maitake, and king trumpet add depth and texture. If you can't find these, use what you like!
Mushroom Broth Concentrate: Mushroom broth reinforces the earthy flavor of the filling. Vegetable broth may be substituted if needed.
Dark Soy Sauce: Just a small amount deepens the color of the sauce and adds savory richness without making the filling taste salty.
Step-by-Step Photo Instructions
- Preheat the oven to 400°F. Boil water in a small pot. Cook the carrots for 5 minutes. Blanch fresh peas.
- Melt 3 tablespoons of butter in a skillet. Saute the onion until soft but not browned.
- Add the crimini and shitake mushrooms and cook until golden brown.
- Add the other mushrooms and cook for an additional 5 minutes. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute.
- Simmer the sauce about four minutes. Add the carrots, peas, and parsley. Remove from heat and add the sherry vinegar and dark soy sauce if using.
- Allow the filling to cool for 10 minutes. Get the prepared foil pie tins or ramekins ready.
- Cut vent holes in the top crust and add cute herb holder if desired.
- Divide the filling evenly between the prepared crusts.
- Add the top crusts and crimp the edge with a fork. Brush with egg wash and sprinkle with coarse salt if desired.
- Place the pies on a baking sheet and bake for 30 to 35 minutes, or until the crusts are deep golden brown and the filling is bubbling.
- Remove from oven. Cool for ten minutes before serving! Enjoy!
Pro tips
- Brown the mushrooms in stages rather than all at once to prevent steaming.
- Brush the tops generously with egg wash for a deep golden finish.
- A sprinkle of flaky sea salt before baking adds flavor and visual appeal.
Storage
Store leftover pot pies covered in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 15 to 20 minutes or until heated through.
The filling can be made up to 2 days ahead and refrigerated before assembling the pies.
Freezing is not recommended, as the cream sauce may separate when thawed.
Equipment
- Large skillet.
- Medium saucepan
- Mixing spoon
- Individual pie tins or oven-safe ramekins
- Pastry brush
- Baking sheet
Ingredients
- 2 prepared pie crust bottoms
- 2 prepared pie crust tops
- 2 tablespoons unsalted butter
- ½ medium yellow onion, finely diced
- 4 ounces cremini mushrooms, sliced
- 3 ounces shiitake mushrooms, stems removed and caps sliced
- 2 ounces oyster mushrooms, torn into bite-sized pieces
- 2 ounces maitake mushrooms, torn into small clusters
- 1 ounce king trumpet mushroom, diced
- 1 ounce beech mushrooms
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup mushroom broth, prepared from mushroom broth concentrate according to package directions
- ⅓ cup heavy cream
- 1½ teaspoons fresh thyme leaves
- ¼ teaspoon finely minced fresh rosemary
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper freshly ground
- ½ cup diced carrots
- ¼ cup frozen peas
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sherry vinegar
- 1 large egg
- 1 tablespoon water
- Flaky sea salt, optional
Instructions
- Preheat the oven to 400°F.
- Bring a small saucepan of salted water to a boil. Add the carrots and cook for 3 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
- Add the cremini and shiitake mushrooms. Cook until deeply browned, about 5 minutes.
- Add the oyster, maitake, beech, and king trumpet mushrooms. Continue cooking until all the mushrooms are tender and richly caramelized, about 5 minutes more.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute.
- Gradually pour in the prepared mushroom broth while stirring. Add the heavy cream, thyme, rosemary, salt, and pepper.
- Simmer gently until the sauce thickens but is still slightly looser than gravy, about 4 minutes.
- Fold in the carrots, peas, and parsley. Remove from the heat and stir in the sherry vinegar.
- Allow the filling to cool for 10 minutes.
- Line two individual pie tins with the bottom crusts. Divide the filling evenly between them.
- Top with the remaining crusts. Seal the edges and cut several vents in the tops.
- Whisk together the egg and water. Brush the crusts with the egg wash and sprinkle lightly with flaky sea salt.
- Place the pies on a baking sheet and bake for 30 to 35 minutes, or until the crusts are deep golden brown and the filling is bubbling through the vents.
- Allow the pies to rest for 10 minutes before serving.
Notes
Nutrition
Whether you're a mushroom lover or simply looking for a new twist on a comfort food favorite, this recipe delivers rich flavor, a beautiful presentation, and plenty of cozy appeal.
I hope you enjoy my entry in the Wick's Blogger Recipe Challenge as much as I enjoyed creating and eating it!
FAQS
Yes. Cremini mushrooms work well on their own, although the flavor will be less complex, but still familiar and comforting.
Yes. The filling can be prepared up to 2 days in advance and stored in the refrigerator until ready to assemble.
Continue simmering the filling for a few additional minutes before assembling the pies. The sauce should lightly coat the back of a metal spoon.
Yes. Assemble the filling in a 9-inch pie dish and increase the baking time by about 10 to 15 minutes.
It adds savory depth and gives the sauce a richer, darker color that complements the mushrooms beautifully.
Still thinking about savory pies? Try these:
Mara Nayelli says
I’m always looking for comforting dinner ideas, and this one immediately caught my eye. I really find the step by step photos helpful. On top of it the flaky crust looks amazing, and I can already imagine how good the thyme cream must taste. Saving this to try soon!
Alex says
Mushrooms are usually hard for me to get on board with but this was so savory I think it might have changed my mind.
Mary says
So glad you will be making it! Let me know how it turns out.
Mary says
Happy to bring you over to the dark side! 🙂
Liz says
This came out perfect, definitely going to be a household staple.
Mary says
That makes my day!
Terri Hstris says
Amazing!! The mushroom combination was delicious. There were no leftovers, so I will definitely be making this again. It was a hit at my house.
Mary says
THanks for the kind comment. Glad you enjoyed them!
Terri H says
The recipe was so easy to follow! The combination of the mushrooms was heaven, so delish….there were no left overs… it was that good 🙂 Will be making again for sure…
Mary says
Glad you went with the combination of mushrooms, but simple crimini mushrooms will work in a pinch.
Sara says
This recipe looks incredible! I love the use of different mushrooms and mushroom concentrate. I’ll be making this soon
Mary says
Thanks. The varieties of mushrooms available now is amazing. Have fun!
Conner Stallcup says
Makes me excited for fall
Mary says
Me too. It can't come soon enough!
Emily Faubion says
Oh wow that looks amazing and would keep bringing me back for more.
Mary says
Thanks! Try it an let me know!
Amanda Petty says
This pot pie looks very good, and easier to make than expected.
Mary says
Thanks, You'll love it!
Andrea Williams says
That looks amazing. I'm going to make this one.
Mary says
I appreciate the kind comment. Let me know if you make it.