Incredible Mini Mushroom Pot Pies

Incredible Mini Mushroom Pot Pies


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These adorable individual pot pies make for the perfect meal. Each one is filled with a creamy mushroom and vegetable filling infused with white wine. This recipe is amazing!

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

2 servings


  • 2 Tbs. olive oil, divided
  • 8-10 cremini mushrooms, sliced
  • 1 large carrot, peeled and chopped
  • 1/4 C. chopped celery
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 1 tsp. dried oregano
  • 1/4 C. white wine
  • 1 C. vegetable broth
  • 1 Tbs. flour
  • 1/2 sheet puff pastry

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Preheat oven to 400 degrees. Heat 1 Tbs. olive oil over in a large skillet over medium heat. Add mushrooms and cook for 4 minutes on each side. Add carrots, celery, onion, garlic and oregano. Stir and cook for an additional 6-8 minutes.

Add wine and vegetable broth and stir. Allow to cook for 5 minutes. In a small bowl, whisk together flour and remaining olive oil. Add to skillet and stir. Roll out puff pastry and cut out two circles, the size of your ramekins.

Grease two ramekins with non-stick cooking spray or butter. Divide the filling and place in ramekins. Cover with puff pastry circles on each ramekin and cut small holes or slits for ventilation. Bake for 16-20 minutes or until crust is golden brown.

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