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mushroom pot pie

Savory Mushroom Pot Pie

  • Author: Chuck Underwood
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Main
  • Cuisine: American


A Savory Mushroom Pot Pie stuffed with sautéed mushrooms, potatoes, carrots, celery and gravy, and topped with a homemade cornbread crust.


  • 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)


  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