Mini Mushroom & Gruyère Pot Pies with Thyme
These Mini Mushroom & Gruyère Pot Pies are the ultimate comfort food recipe creamy, cheesy, and baked to golden perfection. Filled with a savory blend of mixed mushrooms, fresh thyme, and rich Gruyère cheese, these individual pot pies are an elegant yet cozy meal. Perfect for weeknight dinners, family gatherings, or vegetarian holiday feasts!
Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 mini pot pies
Ingredients:
2 tbsp unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1 lb mixed mushrooms (cremini, shiitake, or oyster), chopped
1 tbsp fresh thyme leaves
1 tbsp all-purpose flour
1/2 cup vegetable broth
1/2 cup heavy cream
1/2 cup shredded Gruyère cheese
1 sheet puff pastry, thawed
1 egg (for egg wash, optional)
Salt & black pepper, to taste
Instructions:
1. Sauté the Vegetables:
In a large skillet, melt butter over medium heat.
Add onion and cook until softened (about 3–4 minutes).
Stir in garlic and mushrooms, cooking until mushrooms release their juices and begin to brown, about 6–7 minutes.
2. Add Flavor & Creaminess:
Stir in fresh thyme, salt, and black pepper.
Sprinkle in the flour, stirring well to coat the mushrooms.
Slowly whisk in vegetable broth, then add the heavy cream.
Let simmer for 5 minutes, until the sauce thickens.
Remove from heat and stir in shredded Gruyère cheese.
3. Prepare the Pastry:
Preheat oven to 400°F (200°C).
Roll out puff pastry and cut into circles large enough to cover your ramekins or mini pie dishes.
4. Assemble Pot Pies:
Divide the mushroom filling evenly into ramekins.
Place puff pastry circles on top, pressing edges to seal.
Brush with egg wash for a golden finish.
5. Bake & Serve:
Bake for 20–25 minutes, or until puff pastry is golden and flaky.
Allow to cool slightly before serving.
Pro Tips:
Swap Gruyère with Swiss or Fontina for a milder taste.
Make ahead: Prepare the mushroom filling in advance and assemble just before baking.
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