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Savory Mushroom Pot Pie

October 2, 2015 By Chuck Underwood 7 Comments

mushroom pot pie

If you love mushrooms – this is the recipe for you.

Imagine a rich, savory stew of mushrooms, potatoes, carrots, celery and gravy, and then pour it over a piping hot piece of homemade cornbread.

Yeah it’s like that – only it tastes a million times better than I could ever describe.

Did I mention it’s perfect for the cooler fall temperatures?

And this may just be THE recipe that has even the non-vegans drooling for more.

Thick
Rich
Hearty
Savory

No fancy ingredients, just real food that everyone already has in their cupboard.

You’re going to love this one.

 

Savory Mushroom Pot Pie

 

The Stew

 

Saute a few cloves of garlic and about a cup of chopped onions in your favorite soup pan.

On a side note – I did use some sweet onions last night – thinking that maybe since my daughter’s Crohn’s Surgery is over and she’s healing so well – maybe she could tolerate a little onion – sweet onion at that.   Nope.  Back to the Leeks for me.

Then add in 16oz of your favorite mushrooms.  I used 8oz of Baby Bellas and 8oz of White Button.  Add a splash of Veggie Broth to keep things from sticking.

Now pour in 1/4 cup of Low Sodium Soy Sauce and let that come to a simmer.  This smell alone will have everyone running to the kitchen to see what you’re doing….guaranteed. 

Add to the pot 4 small stalks of chopped celery, 4 small carrots also chopped, and a diced Yukon Gold potato.

Sprinkle in 1/2 tsp dried Thyme, 1/4 tsp rubbed Sage, and 1/4 tsp ground Pepper.

Now stir in 1 tsp of Worcestershire Sauce (there are vegan versions available) and 1 Tablespoon of Tomato Paste.

Stir everything well so all the spices are mixed in, and then sprinkle in 1/3 cup of flour and stir that until it becomes thick and gummy.

Now pour in 1 1/4 cups of Low Sodium Veggie Broth and let it thicken.

Heavenly.  

 

The Cornbread

 

For the Cornbread batter, I used my Country Vegan Cornbread Recipe. 

Just prepare the batter as directed, and then layer a 15″ x 10″ baking dish with the stew and pour the cornbread batter on top.

Bake for 30 minutes in a 350 degree oven.

country vegan cornbread

I constantly hear how people think we deprive ourselves by being Vegan or Plant-Based.

I have to laugh – because we are anything but deprived and with every dinner I make – I prove them wrong.

Real food, with real ingredients, that taste amazing, with no added fats, oils, cholesterol, or chemicals.

That’s what this site is all about.

Good healthy food.

Enjoy!

brandnewvegan

 

 

 

5 from 1 vote
mushroom pot pie
Print
Savory Mushroom Pot Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
A Savory Mushroom Pot Pie stuffed with sautéed mushrooms, potatoes, carrots, celery and gravy, and topped with a homemade cornbread crust.
Course: Main
Cuisine: American
Servings: 8 servings
Author: Chuck Underwood
Ingredients
  • 3 cloves garlic minced
  • 1 cup onion or leek diced
  • 8 oz mushrooms white button
  • 8 oz mushrooms baby bella
  • 1/4 cup soy sauce low sodium
  • 4 stalks celery chopped
  • 4 small carrots chopped
  • 1 Yukon potato diced into cubes
  • 1/2 tsp thyme
  • 1/4 tsp sage
  • 1/4 tsp ground pepper
  • 1 tsp vegan worchestershire sauce
  • 1 Tbls tomato paste
  • 1/3 cup flour
  • 1 1/4 cups vegetable broth low sodium
Instructions
  1. Saute garlic and onion in a splash of veggie broth
  2. Add mushrooms and soy sauce and simmer until bubbly
  3. Add in vegetables and spices and stir to combine
  4. Add Worcestershire and tomato paste and stir to combine
  5. Allow to simmer, stirring occasionally, until veggies have softened
  6. Sprinkle on flour and stir until the stew is thick and gummy
  7. Add veggie broth and stir to combine, the stew will thicken immediately
  8. Prepare batter for Vegan Country Cornbread
  9. Add stew to 15" x 10" baking dish and pour cornbread batter over the top
  10. Bake in 350 degree oven for 30 minutes

 

mushroom pot pie

 

mushroom pot pie pin
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Filed Under: Breads & Muffins, Soups & Stews

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Reader Interactions

Comments

  1. desacad

    October 3, 2015 at 4:45 am

    Sounds delicious. How do you think this would do at a potluck? I to attend a non-vegan potluck quite often and like to bring dishes that hold up to not being served immediately as well as being liked by the omnis.

    Reply
    • Chuck Underwood

      October 3, 2015 at 6:44 am

      I think it would be awesome for a pot luck. Give those omnis something to talk about!

      Reply
  2. Paula Close

    October 4, 2015 at 5:14 pm

    I made this tonight for supper and to pack for work lunch. Fantastic! Just one note – the printer friendly piece is missing the soy sauce in the ingredient list. Thanks for sharing this recipe – it will be a staple.

    Reply
  3. Mary

    October 5, 2015 at 5:17 pm

    Hey Chuck, my husband “the brand new vegan” made this for supper tonight it was FABULOUS, next time we make it we are going to add turnip 🙂

    Reply
    • Roxanne Veinotte

      February 20, 2016 at 7:04 am

      Good idea, turnips

      Reply
  4. Liane

    June 15, 2019 at 4:15 pm

    I love this recipe! I”m going to invite my sister over for dinner one night and make this. I haven’t made it in over 2 years, and I have no idea why! Thanks, Chuck, for another fabulous recipe!

    Reply

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    Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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