Wild Mushroom Pot Pie with Thyme Cream

This Wild Mushroom Pot Pie with Thyme Cream transforms a classic comfort food into something a little more special.

Course Main Course

Cuisine American

Budget Splurge

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 853kcal

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

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.

The filling should be creamy and spoonable rather than stiff.

Mushroom broth concentrate deepens the flavor and highlights the wild mushroom blend.

For the best texture, avoid overcrowding the mushrooms when browning.

Fresh thyme is the primary herb in this recipe, while the rosemary remains in the background and should not dominate the filling.